Peach Chipotle Jam
4 cups chopped ripe peaches (unpeeled)
Mix together the peaches, chipotle, and lemon juice. Process in food processor until the peaches are extremely small but not pureed; they should resemble flecks.
2 Tbsp. lemon or lime juice
5 cups sugar
1 Tbsp. chopped chipotle in adobo sauce
1 pouch dry pectin (1.75 oz.)
1 tsp. fruit fresh (optional)
Place peach mixture in a heavy bottomed saucepan. Over medium/high heat, bring to a boil and add pectin - stirring constantly. Add sugar, combine well and return to a full rolling boil. Boil one minute. Remove from heat and skim foam if
Wash six 8 oz. canning jars (or 12 4 oz. canning jars) and sterilize in boiling water bath as dictated by your altitude. At 7,000 feet, I boil for twenty minutes which is exactly double what I did at sea level. Wash lids in hot soapy water and place in a small saucepan or frying pan of water. Keep over very low heat to make the sealing bands pliable. After sterilizing the jars, fill them leaving 1/2" headspace. Lid the jars and screw on bands. Place in boiling water canner and process as dictated by your altitude.
Leigh's notes: I made a low-sugar version of this as well as a no-sugar version, using Pomona's Universal Pectin. Both turned out well.
Makes six 8-ounce jars
Source of recipe: Chiff