Why the hell not? I know it is not the first thing you may think of when you hear “jam” or “jelly” but I think chipotle peppers are a fitting ingredient for the first attempt at jamming by The Saucy Jalapeño. The smoky jalapeño deserves its moment in the sugary sun as an excellent, spicier topping for crackers and a kick-in-the-pants cheese complement. More importantly, I think/hope it will be a fun ingredient to use with meats and other dishes in upcoming recipes.
You may have read that my first batch was overcooked (see my FOOD CHALLENGE post). I have since put the kitchen back together and finally got it to work. In fact, my first inclination to toss the overcooked jam out the window was quashed when I realized it could be used as a mix-in for sauces, where its looks don’t count as much as taste. I’ll save the good stuff to present as gifts and put out at parties.
Here then is the recipe for our first ever Saucy Jalapeño jam. Drum roll, please……
CHIPOTLE PEPPER JAM
printer friendly version
makes about 3 cups
5 chipotle peppers in adobo sauce
2 tablespoons adobo sauce (from can)
1/2 teaspoon kosher salt
2 cloves garlic, minced
1/2 cup apple cider
1 1/2 cups cider vinegar
2 cups granulated sugar
1 tablespoon pectin
Before you begin, sanitize your jars and lids (see SANITIZING)!
Mix together the sugar and pectin in a medium bowl.
In a food processor pulse the chipotle peppers, adobo sauce, salt and minced garlic together until the peppers are minced thoroughly.
Combine all of ingredients in a 2 quart saucepan over medium heat with a candy thermometer attached to the side (be sure it does not touch the pan).
Using a wooden spoon stir periodically until the jam begins to simmer. Skim any foam from the surface. Continue simmering until the thermometer reaches 215 degrees. At this point remove the pan from the heat and place a tablespoon of the jam on a plate and put it in the refrigerator for 10 minutes. Check the chilled jam for consistency. If the jam is still too runny turn the burner back on for a few more minutes, stirring occasionally and careful not to let the temperature go above 220 degrees.
Don’t be hesitant to check the consistency more than once as you will not do any harm in bringing the jam back up to a simmer but once it goes beyond 220 degrees it is overcooked and will be too thick when cooled.
For filling the jars and processing them in a hot water bath see CANNING – THE FINAL STEPS.