Chipotle Tomato Jam With a Hint of Basil

Ingredients

• 5 lbs ripe tomatoes, score each for easy skin removal
• 6 chipotle chiles in adobo (minced and seeded if milder is desired)
• 1/2 cup lemon juice, bottled
• 4 cups granulated sugar
• 2 cups white vinegar
• 1 teaspoon pickling salt
• 6 basil leaves

Directions

1. 1

   Blanch tomatoes into boiling water for about 1 minute until the skins crack slightly. Peel, remove stem ends, and any tough parts while squeezing with hands to break up.

2. 2

   Place in saucepan. Bring to a boil. Stirring often. Boil uncovered, about 30 minutes until liquid is reduced. If needed 10 minutes into cooking use an immersion hand blender to break up large pieces of tomato.

3. 3

   Add lemon juice, sugar, vinegar, chipotles and salt. Stir as it returns to a boil. Boil about 40 - 60 minutes, stirring often, until it thickens.

4. 4

   Add basil last 5 minutes.

5. 5

   Fill hot sterilized half pint jars to within 1/4 inch of top try to place 1 basil leaf in each jar.

6. 6

   Wipe rims clean.

7. 7

   Top with sterilized metal lids on jars and screw metal bands on securely. Process in a boiling water bath for 5 minutes.