1mediumchopped chipotle pepper plus 1 Tbsp adobo sauce
3tspseasoned salt
2tspground cumin
1tspground Ancho chili
1tspsmoked paprika
1/4tspground clove or allspice
1/4tspnutmeg
15 ozcan tomato paste
2Tbspfresh lemon or lime juice
Instructions
Drop the tomatoes into boiling water for 30-40 seconds then immediately submerge in ice water.
Peel, core and dice fresh tomatoes to equal 12 cups.
In a heavy bottomed saucepan saute the diced onion over medium-high heat in 2 Tbsp of olive oil. Cook for 5-7 minutes until the onion has softened and browned. Add 2 clove minced garlic and continue cooking until fragrant around 1-2 minutes.
To the saucepan add the diced tomatoes, brown sugar, apple cider vinegar and seasonings to the pot with half of the tomato paste and the lemon juice. [Tip: Reserve the remaining tomato paste to adjust the thickness at the end of cooking]
Cover with a lid, but leave off-set to allow the moisture to evaporate. Simmer over medium-low for 1 1/2 hours or until reduced by half and thickened. Stir periodically to prevent sticking.
At the end of cooking test the thickness and add additional tomato paste if desired mixing until the tomato paste is fully dissolved. Adjust the amount according to the juice released by the tomatoes and your preference.
Use an immersion blender or ladle into a stand blender and blend until smooth.
Cool to room temperature then chill thoroughly for 8 hours or overnight before using.
May be stored chilled in an airtight container for up to week.
Notes
Canning Instructions:
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Remove jars to fill using tongs. (They're hot!)
Prepare lids in warm soapy water and set aside with bands.
Cook Tomato Jam per recipe.
Ladle hot tomato jam into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rim with a lint free kitchen towel or paper towel.
Center lid on jar. Apply band turning just until it's fingertip tight.
Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove the lid and let jars stand for 5 minutes.
Carefully remove jars and allow them to cool for 12-24 hours.
Check lids for seal, they should not flex when center is pressed.