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.
Preserving Mexico’s summer fruit: Sweet and spicy jams and jellies