Chipotle Tomato Jam With a Hint of Basil
photo by Rita1652
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Yields:
-
6 1/2 pints
- Serves:
- 50
ingredients
- 2267.96 g ripe tomatoes, score each for easy skin removal
- 6 chipotle chiles in adobo (minced and seeded if milder is desired)
- 118.29 ml lemon juice, bottled
- 946.36 ml granulated sugar
- 236.59 ml white vinegar
- 4.92 ml pickling salt
- 6 basil leaves
directions
- Blanch tomatoes into boiling water for about 1 minute until the skins crack slightly. Peel, remove stem ends, and any tough parts while squeezing with hands to break up.
- Place in saucepan. Bring to a boil. Stirring often. Boil uncovered, about 30 minutes until liquid is reduced. If needed 10 minutes into cooking use an immersion hand blender to break up large pieces of tomato.
- Add lemon juice, sugar, vinegar, chipotles and salt. Stir as it returns to a boil. Boil about 1-2 hours, stirring often, until it thickens.
- Add basil last 5 minutes.
- Fill hot sterilized half pint jars to within 1/4 inch of top try to place 1 basil leaf in each jar.
- Wipe rims clean.
- Top with sterilized metal lids on jars and screw metal bands on securely. Process in a boiling water bath for 5 minutes.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey