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.
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.
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.
Chipotle Tomato Jam
Makes 6 half-pints
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
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.
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.
Ladle the jam into the prepared jars, leaving 1/4 inch headspace. Wipe the rims clean, then seal with lids and bands.
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.