Chipotle Plum Jam
Brush our sweet and spicy plum jam over grilled baby back ribs, lamb or chicken the last few minutes of cooking time OR simply spoon over a brick of cream cheese and serve with crackers.
Servings: 6 half pints
- 8 c. chopped plums washed, pitted & chopped
- 4 chipotle chiles in adobo minced
- 1 T. adobo sauce
- Zest of 1 lg. orange
- 1 lg. orange seeded & chopped
- 6 c. granulated sugar
- Sterilize six 1/2-pint canning jars.
- Combine all ingredients in a large pot; bring to a boil, stirring occasionally until sugar dissolves. Using a candy thermometer, cook to the gelling point (See Table 1. below). Stir constantly to prevent sticking or burning.
- Pour hot jam into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a clean dampened paper towel; adjust two-piece metal canning lids. Process jars in a Boiling Water Canner according to National Center for Home Food Preservation (See Table 2. below).
- Using a jar lifter, carefully remove the jars from the canner and place them on a flat, towel-lined surface, leaving at least 1-inch spaces between the jars during cooling. Keep away from air drafts and let the jars cool at room temperature. Check seals; store jam in a cool dark place.
|Table 1. Gelling Point – Take the temperature of the jelly with a candy or jelly thermometer. The temperature of the jelly should be 220°F if you are at sea level. NOTE: For each 1000 feet of altitude above sea level, subtract 2 degrees F. For instance, at 1,000 feet of altitude, the jelly is done at 218°F; at 2,000 feet, 216°F, etc. (See below) Temperature Test – Use a jelly or candy thermometer and boil until mixture reaches the following temperatures at altitudes of:|
|Sea Level||1,000 ft||2,000 ft||3,000 ft||4,000 ft||5,000 ft||6,000 ft||7,000 ft||8,000 ft|