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Mexican peach chipotle jam: Mermelada de durazno y chipotle by Karen Hursh Graber © 2014

This Mexican peach chipotle jam is so easy to make with canned chipotles in adobo sauce, and good with any kind of bread, grilled pork or poultry, or cheese and crackers.


  • 2 ½ pounds ripe peaches, pitted, peeled and chopped
  • 2 pounds granulated sugar
  • Juice of one lemon
  • 2 chipotles in adobo, seeds removed, minced

In a large pot, bring the peaches, sugar and juice to a boil. Skim any foam off the top.

Reduce heat, simmer at a gentle boil for 30 minutes or until reduced by about half. Add minced chipotles and continue cooking for another minute.

Ladle jam into hot, sterile jars. Top with sterile lids and bands. Process in a hot water bath for 10 minutes. Allow to cool thoroughly before opening.

Makes 2 ½ pints.


Link to source article
Preserving Mexico's summer fruit: Sweet and spicy jams and jellies


Published or Updated on: September 12, 2014 by Karen Hursh Graber © 2014
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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