Hello , supporter . We are deep in the dog days of summer , and despite the heat wave that I hear is also happening all over the area , this is one of my preferred times of twelvemonth . The sea is warm , the backyard barbecue / pool company game is strong , and the summer veggie garden is at its peak .
This is when the tomatoes are at their juiciest , sweetest , and richest , and a belated summertime crop means there ’s sometimes more than I can eat in a week . For those times , there ’s tomato pickle .
I ’ve always been more of a zesty person and this chipotle tomato electronic jamming is precisely what I sleep with in a backyard barbecue - desirable condiment : abstruse , smoky flavor with just a speck of sweetness and luminance .
Like other jams , you’re able to smear it on your morning pledge but where this preserves really shines is on a Warren E. Burger , baked potato , panini , pulled pork , chicken wings , even french fries .
Anywhere you ’d commonly expend ketchup , use this crush . Anywhere you want a hit of tangy spiciness , try a spoonful . It will have you intend about jam in new and bracing way . Get the recipe hereor keep scrolling to teach how to make your own .
This is the quaternary recipe I ’ve developed for Ball Canning ( you’re able to find my previous oneshere , here , andhere ) . We ’ve teamed up this summertime to spread the joy of home canning to comparable - minded kinfolk , deal the tools and techniques that we use in food preserving , and bring up money for solid food - focused charities .
Last month , with the aid of my Facebook follower , I was able to raise $ 1,000 forEnrich LA , a not-for-profit whose aim , over 4 years , was to build 100 comestible gardens in schools in Los Angeles County . ( By the way , they have since reach and even travel by that goal ! )
Chipotle Tomato Jam
make 6 half - pint
Ingredients
5 pound tomato , finely chopped ( see Note below)5 canned chipotle Republic of Chile in adobo sauce , mince , plus 2 tablespoons sauce3 cup packed brown sugar1/2 loving cup cider vinegar2 teaspoonsBall ® Salt for Pickling & Preserving1/2 teaspoonful ground cinnamon1/2 teaspoon reason cloves
Making Your Chipotle Tomato Jam
ready a water bath canner , along with six half - pint jars .
In a large non - responsive pan over high heat , immix all the ingredients and bring to a boil .
Lower the heat and hold a rapid simmer , stirring occasionally , until the mixture thickens to a kettle of fish - comparable consistency and most of the liquid is evaporated . Toward the end of cookery , stir more often to keep scorching . When done , the muddle should be sticky and syrupy . The whole process take away about 1 1/2 to 2 1/2 hours ; your full simmer meter will depend on the durability of your simmer and the H2O content of your love apple .
Ladle the press into the disposed jars , leaving 1/4 column inch headspace . Wipe the rims fresh , then seal with lids and bands .
Process the jars for 20 minutes , adjusting for altitude as necessary .
Note : you’re able to apply any character of tomato in this formula , though plum / library paste varieties ( such as Roma ) will fake down faster . There ’s no indigence to skin and seed the fruits before you begin , as they add a lovely tooth and texture to the ruined spread .
The Scripture “ jam ” unremarkably conjures up sweet and fruity spreads , but this spicy and savory rendering will have you thinking about jam in fresh ways . employ it in place or ketchup or as a topping for grilled pith . It ’ll become your go - to condiment at backyard BBQs !
Instructions
Notes
you could apply any type of Lycopersicon esculentum in this formula , though plum / spread varieties ( such as Roma ) will fix down faster . There ’s no need to skin and seed the fruits before you begin , as they total a adorable tooth and texture to the finished spread .
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