Blackberry Chipotle Jam
Here in the Pacific Northwest, summer comes to a close with the wild blackberries growing heavy with their sweet juice all over the place. They’re free to pick and are basically considered a weed up here because they spread like crazy. I absolutely love them.
The only problem is that because I love picking them, I end up with WAY too many and I’m never sure how to use them. A few years back, I stumbled on a recipe for a blackberry chipotle barbecue sauce and it was absolutely amazing. The nectar of the gods in fact. I could not get enough.
So, this year that flavor profile popped back in my head when I started thinking about how to use up the blackberries I’d picked and, because a new obsession of mine lately has been jam, I wondered if I could translate those base flavors into a jam. The short answer: YEP.
This jam is sweet with fresh blackberry flavor but also has a smoky heat. It’s perfect for spreading on scones, a cracker and cheese plate, toast, dipping pretzels in, etc. You could even play around with savory pancakes and spread this on top… Mmmm.
Okay, now that your mouth is watering, let’s get makin’:
First, gather your ingredients.
Next up, grab a big old pot (I like my ceramic-coated cast iron 7 qt. pot for this job - Lodge or Le Creuset style). If you’re using fresh berries, put them in the pot and pour the sugar on top. Don’t turn on the heat. Let them sit and macerate (a fancy word for letting the sugar pull out the juices) for about 5 minutes.
If you’re using frozen berries, turn the heat on medium and pour the sugar on top. They’ll heat and macerate at the same time.
Once the berries have soaked in the sugar and you start to see juices, mash them up with a wooden spoon and (if you haven’t already) turn on the heat onto high.
While your jam is beginning to heat up, chop up your chipotle peppers.
Throw your chipotle peppers and adobo sauce into the blackberry and sugar mixture. Keep on stirring and heating until this mixture hits 220 degrees.
Next up, you’ll take a lime and press down firmly while rolling it around to release the Kracken!!! (haha…. ha.) I mean, release the juices. Then, cut it in half and squeeze the juice out. Once you remove the jam from the heat, right away pour in the lime juice and mix it in.
There ya have it. Store in the fridge for a few weeks or you can process it for canning (a process I’m not familiar with at this point but hope to learn!). It never lasts long enough for me to bother with the processing for storage part. Ahem.
Now make your own and see how easy jam making is! Oh, and be sure to let me know what delicious foods you top with this spicy-sweet jam!
Blackberry Chipotle Jam
A smoky-sweet jam of juicy ripe blackberries and spicy chipotle peppers
Makes: 3 cups
- 6 c fresh or frozen blackberries
- 3 c granulated sugar
- 3 chipotle peppers in adobo sauce, chopped
- 1-2 tbsp adobo sauce, to taste
- 3 tbsp fresh squeezed lime juice
- Pour 6 cups of blackberries into a large pot. Be sure there is plenty of room as the jam will splatter while it's heating. I prefer a 7 qt. pot for this recipe. Pour 3 cups of sugar on top of the blackberries. Let berry and sugar mixture sit for 5 minutes.
- Turn on the stove top to high. Begin mashing berries with a wooden spoon. While the berry and sugar mixture is heating up, chop the chipotle peppers.
- As the mixture is heating, pour the chipotle peppers and adobo sauce into the mixture. Stir.
- Continue heating the mixture, stirring frequently, over high heat until the thermometer reads 220 degrees F.
- Remove from heat. Juice the lime and pour the lime juice immediately into the jam. Stir well to combine.
- Cool and store in the refrigerator for up to four weeks.