Chipotle Tomato Jam
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!
Servings 2 half pint jars
Equipment
- 2 half pint canning jars, lids and rings
Ingredients
- 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
Instructions
- 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.
Notes
Adjust the chipotle peppers based on your preference.