Wednesday, August 06, 2008


APRICOT-CHIPOTLE JAM is going to be a big hit. Small yield, but I'll do a batch of peach chipotle, too. I let the jam cool overnight on the stove with one chipotle pepper (it softened to about 3" in length).

This morning, I reheated it, added 1/2 c. lemon juice and 1/2 c. boiling water before adding the sugar and pectin to get it moving because it was very dense. I added the sugar and pectin, let it heat up and added a bit more water and boiled it to about 195 degrees. At this point, it tasted good but not too spicy -- smoky chipotle and a tiny bit of spice.

I simmered about 5 minutes more (hey, I'm on a schedule here, I gotta get to work!) and put it in the jars. I tasted it after I put it all in the jars and, let me tell you, that extra couple of minutes really added some zing!

It's not as spicy as the Plum Habanero Jelly, but it's got a bit of kick. I snipped up the chipotle pepper into 9 pieces into each of the jars to ensure a bit more zing.

5 - 8 oz jars
4 - 4 oz jars

I still have 3 cups of juice in the fridge, so plan to experiment a bit more. Apricot Chipotle sorbet, anyone?

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