Chipotle Tomato Jam
From Ball Fresh Preserver, Garden Betty
Ingredients:
- 5 pounds tomatoes, finely chopped
- 5 canned chipotle chiles in adobo sauce, minced, plus 2 tablespoons sauce
- 3 cups packed brown sugar
- ½ cup cider vinegar
- 2 teaspoons Ball® Salt for Pickling & Preserving
- ½ teaspoon ground cinnamon
- ½ 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. 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 ½ to 2 ½ hours; your total simmer time will depend on the strength of your simmer and the water content of your tomatoes.
3. Ladle the jam into the prepared jars, leaving ¼ inch headspace. Wipe the rims clean, then seal with lids and bands. Fill and seal jars one at a time. Process the jars for 20 minutes, adjusting for altitude as necessary.