This Chipotle Tomato Jam combines the smoky flavor of chipotle chiles with garden fresh tomatoes for a jam that’s unique and flavorful and perfect on toasted sourdough!
Tomatoes are one of my summer obsessions. If you really want to know what else I’m obsessed with, it would be tomatoes in the winter, too.
Tomatoes grow like crazy here in the winter in Arizona. You’ll see very slow, snail-speed growth int he summer that makes you almost want to pull your hair out.
Why are my tomatoes so … so, stagnant? (If you want to know why, it’s because it’s really too hot for them! They are just trying to survive day to day…)
Once the weather changes from hot to not so hot – which is usually around November/early December, they take off. You’ll literally be swimming in tomatoes in the middle of winter.
This is an excellent way to use them!
Can you make jam with tomatoes?
Tomato Jam is not a new thing – in fact, tomatoes make some of the most savory jam varieties you could ever make. Cherry tomatoes also make wonderful confit, too. Both jam and confit spread on toasted sourdough – yum and yum.
This recipe is easy, fast, and tastes terrific. I love to spread hummus on toasted sourdough, then top it with Smoky Tomato Chipotle Jam. It’ll take your toast to a whole new level of deliciousness.
Here are some other ways to use this jam:
- As a sandwich spread
- Topped on your breakfast eggs
- Next to your favorite steak or chicken recipe
- As a topper on your favorite grain bowl
- As a condiment on your cheeseboard
Smoky Tomato Chipotle Jam
This jam comes together quickly and easily with just a few main ingredients:
- tomatoes – garden tomatoes or cherry tomatoes, both will work
- chipotle chiles
- adobo sauce from your chipotle chiles
- spices of paprika, cumin, salt, and pepper
- brown sugar
Cut your tomatoes (if you are using cherry tomatoes, simply slice them in half) and set aside. Sauté the onion in olive oil until soft, then add the remaining ingredients to your shallow skillet or medium pot and bring to a boil.
Turn the heat down to a simmer and allow the mixture to cook down to a thick consistency. Once it has thickened (45 min to 1 hour), transfer to half pint jars. Place your canning lid and ring atop each jar and allow to cool before refrigerating.
Can you can this recipe?
I did not can this recipe. Since it made just 2 half pints, I opted to store it in the fridge. If you choose to can it, you’ll want to contact Ball Canning to determine if the recipe is safe for canning.
MORE JAM & JELLY RECIPES
- Bourbon Bacon Jam
- Parsley Lemon Jelly
- Rosemary Jelly
- Sweet & Spicy Chorizo Jam
- Roasted Garlic Onion Jam
- Very Best Bacon Jam
- Strawberry Thyme Jam
- Blackberry Apple Jam
- Old Fashioned Corn on the Cob Jelly
- Pine Needle Jelly
- Lavender Jelly
Did you make this jam? If you did, please take a second to give the recipe a STAR rating and leave a comment. Did you make any changes?
Chipotle Tomato Jam
- 2 half pint canning jars, lids and rings
- 1 Tbsp olive oil
- 1/2 onion diced
- 2 lbs cherry tomatoes, sliced in half or substitute your favorite garden tomato variety
- 2 chipotle peppers in adobo sauce finely minced
- 1 Tbsp adobo sauce from chipotle pepper can
- 3/4 C brown sugar
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 Tbsp lemon juice
- In a skillet over medium heat, sauté the onion in olive oil until softened.
- Slice your cherry tomatoes in half; if using regular garden tomatoes, quarter and slice one additional time.
- In a medium pot, add your sautéed onion, tomatoes, salt, chipotle peppers, adobo sauce, brown sugar, lemon juice, spices and salt.
- Bring to a boil, stirring to combine. Immediately turn the heat to a simmer and allow the tomatoes to break down and the ingredients to blend. You may want to use your immersion blender to blend in the tomatoes.
- Once the jam has thickened up, 45 min to 1 hour, transfer between 2 half pint jars. Top with lid and ring and allow to cool before storing in the refrigerator.