Chipotle tomato jam on Freshly Preserved Ideas
Recipes, Canning, Freezing & More Preserving

Chipotle Tomato Jam on Freshly Preserved Ideas

Hello, friends. We are deep in the dog days of summer, and despite the heat wave that I hear is also happening all over the country, this is one of my favorite times of year. The ocean is warm, the backyard barbecue/pool party game is strong, and the summer vegetable garden is at its peak.

This is when the tomatoes are at their juiciest, sweetest, and richest, and a late summer harvest means there’s sometimes more than I can eat in a week. For those times, there’s tomato jam.

Late summer harvest of plum tomatoes

I’ve always been more of a savory person and this chipotle tomato jam is exactly what I love in a backyard barbecue-worthy condiment: deep, smoky flavor with just a touch of sweetness and brightness.

Like other jams, you can smear it on your morning toast but where this preserve really shines is on a burger, baked potato, panini, pulled pork, chicken wings, even french fries.

Anywhere you’d normally use ketchup, use this jam. Anywhere you want a hit of tangy spice, try a spoonful. It will have you thinking about jam in new and refreshing ways. Get the recipe here or keep scrolling to learn how to make your own.

Homemade chipotle tomato jam

This is the fourth recipe I’ve developed for Ball Canning (you can find my previous ones here, here, and here). We’ve teamed up this summer to spread the joys of home canning to like-minded folks, share the tools and techniques that we use in food preserving, and raise money for food-focused charities.

Last month, with the help of my Facebook followers, I was able to raise $1,000 for Enrich LA, a nonprofit whose aim, over 4 years, was to build 100 edible gardens in schools in Los Angeles County. (By the way, they have since reached and even surpassed that goal!)

Thank you to all who tuned in to my Facebook Live broadcast, sponsored by Ball, when I demonstrated my canning recipe for Fiesta Peppers on International Can-It-Forward Day. (If you missed it, the video will live on indefinitely on my Facebook page.)

Next month, I will have one more recipe to share with you in partnership with Ball. In the meantime, you can check out their Tumblr page, Freshly Preserved Ideas, for all the recipes created by their other ambassadors, as well as my favorite feature on that site, the Interactive Canning Map. As always, thank you for being here, supporting my sponsors, and making this blog possible.

Fresh Roma tomatoes

Chipotle Tomato Jam

Makes 6 half-pints

Ingredients

5 pounds tomatoes, finely chopped (see Note below)
5 canned chipotle chiles in adobo sauce, minced, plus 2 tablespoons sauce
3 cups packed brown sugar
1/2 cup cider vinegar
2 teaspoons Ball® Salt for Pickling & Preserving
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Instructions

Prepare a water bath canner, along with six half-pint jars.

In a large non-reactive pan over high heat, combine all the ingredients and bring to a boil.

Finely chop tomatoes

Combine all of the ingredients for the jam

Lower the heat and maintain a rapid simmer, stirring occasionally, until the mixture thickens to a jam-like consistency and most of the liquid is evaporated. Toward the end of cooking, stir more frequently to prevent scorching. When done, the jam should be sticky and syrupy. The whole process takes about 1 1/2 to 2 1/2 hours; your total simmer time will depend on the strength of your simmer and the water content of your tomatoes.

Tomato jam simmering on the stove

Simmer until the mixture is sticky and syrupy

Ladle the jam into the prepared jars, leaving 1/4 inch headspace. Wipe the rims clean, then seal with lids and bands.

Clean and warm canning jars

Ladle the jam into the prepared jars

Wipe the rims of the jars clean and process in a boiling water bath

Process the jars for 20 minutes, adjusting for altitude as necessary.

Note: You can use any type of tomato in this recipe, though plum/paste varieties (such as Roma) will cook down faster. There’s no need to skin and seed the fruits before you begin, as they add a lovely tooth and texture to the finished spread.

Yield: 6 half-pints

Chipotle Tomato Jam

Chipotle Tomato Jam

The word “jam” usually conjures up sweet and fruity spreads, but this spicy and savory version will have you thinking about jam in new ways. Use it in place or ketchup or as a topping for grilled meats. It'll become your go-to condiment at backyard BBQs!

Prep Time 20 minutes
Cook Time 2 hours
Additional Time 20 minutes
Total Time 2 hours 40 minutes

Ingredients

  • 5 pounds tomatoes, finely chopped
  • 5 canned chipotle chiles in adobo sauce, minced, plus 2 tablespoons sauce
  • 3 cups packed brown sugar
  • 1/2 cup cider vinegar
  • 2 teaspoons Ball® Salt for Pickling & Preserving
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves

Instructions

  1. Prepare a water bath canner, along with six half-pint jars. 
  2. In a large non-reactive pan over high heat, combine all the ingredients and bring to a boil.
  3. Lower the heat and maintain a rapid simmer, stirring occasionally, until the mixture thickens to a jam-like consistency and most of the liquid is evaporated. Toward the end of cooking, stir more frequently to prevent scorching. When done, the jam should be sticky and syrupy. The whole process takes about 1 1/2 to 2 1/2 hours; your total simmer time will depend on the strength of your simmer and the water content of your tomatoes. 
  4. Ladle the jam into the prepared jars, leaving 1/4 inch headspace. Wipe the rims clean, then seal with lids and bands.
  5. Process the jars for 20 minutes, adjusting for altitude as necessary.

Notes

You can use any type of tomato in this recipe, though plum/paste varieties (such as Roma) will cook down faster. There’s no need to skin and seed the fruits before you begin, as they add a lovely tooth and texture to the finished spread.

This post is brought to you by Ball Canning, for whom I’m a paid ambassador. Thank you for supporting the brands that support Garden Betty.

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