The second time, she showed us her Texas garden. This year of drought, Paula said, has decimated her garden, but her recipe file is none the worse for wear! A sudden catastrophic illness in my extended family has kept me from blogging for a while here, but Paula's recipe gives me an easy way to get back in the blogging business.
Chipotle Tomato Jam - Yummy!
by Paula's Parties 'n such
Don't let the title fool you. This spread is great on everything from glazed ham to biscuits to crackers, and even sliced fresh tomatoes! Three kinds of peppers give this "jam" a unique character.
I could give you the small recipe, but I think you'll wish you had made a larger batch. So, here it is........
TIP: I PUT MY PEPPER AND ONION IN THE FOOD PROCESSOR. It doesn't effect the appearance at all.
2 16 oz cans of diced tomatoes, undrained
2 cups dark brown sugar
1 cup granulated sugar
4 cups finely chopped green pepper
2 cups finely chopped onion, red or white is fine
4 tablespoons ketchup
10 drops Tabasco
3 tablespoons chipotle sauce (from canned chipotle peppers)
2 tablespoons black pepper
Stir all ingredients together in a large heavy saucepan. Cook at a simmer for 2 hours, stirring often to prevent sticking. Continue simmering until "jam" is very thick. That's it!
Cool completely, if you plan to store in refrigerator. Pack into airtight containers and chill. Will keep for 2 to 3 weeks only.
My method includes processing in a water bath which allows me to have jars of goodness on my pantry shelves at all times. Using sterile jars and seals, pack hot jam into jars leaving 1" headspace. Process according to the directions for your area.