Chipotle Tomato Jam
Jam excels at preserving the tastes of the season, but why should berries have all the fun? Using the same principles of other small-batch jams, juicy peak-season tomatoes are cooked with a little sugar, fiery chipotle pepper, and caramel-y balsamic for a chunky savoury-sweet jam that’ll give you the taste of summer well into sweater-weather season. Serve the jam on crackers with sharp cheddar cheese, use it as a sandwich spread or burger topping, add it to omelettes and frittatas, or try it as a way to spice up tacos and pizza.
Heavy metal
A key to turning your market haul into delicious jams and chutneys is to use a heavy-bottomed pot like a Dutch oven which will keep the contents from burning.
This recipe was originally published in the September 2025 issue of alive magazine.
Chipotle Tomato Jam
Ingredients
- 2 1/2 lbs (1.2 kg) tomatoes, cored and coarsely chopped
- 1/3 cup (80 mL) brown sugar
- 3 Tbsp (45 mL) balsamic vinegar
- 2 canned chipotle peppers in adobo sauce, finely chopped
- 1/2 tsp (2 mL) ground cumin
- 3/4 tsp (4 mL) salt
- 1/2 cup (125 mL) finely chopped fresh basil
Directions
01
In medium saucepan (see tip), mix together tomatoes and sugar. Let stand for 10 minutes. Bring to a boil; reduce heat to medium-low and simmer for 15 minutes, stirring a couple of times. Stir in balsamic vinegar, chipotle pepper, cumin, and salt. Continue simmering, uncovered, for 50 minutes, stirring occasionally. Stir in basil and simmer for 10 minutes, or until jam has thickened. You’ll know it’s finished cooking when, running a spoon through middle of jam, liquid doesn’t run back to middle of pot. Let jam cool.
02
Portion into 2 - 1 cup (250 mL) jars, then let cool to room temperature. Seal shut and refrigerate; keeps for up to 1 month in fridge or in freezer for 4 months.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
