Go Back

Cherry–Chipotle Firecracker Jam

A sweet and smoky jam made with fresh or frozen cherries and chipotle peppers, perfect for breakfast, cheese boards, or as a glaze for meats.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 half-pint jars
Course: Breakfast, Condiment, Snack
Cuisine: American, Fusion
Calories: 50
Ingredients Method Notes

Ingredients
  

Jam Ingredients
  • 3 cups fresh or frozen cherries, pitted and chopped Frozen cherries can be used for off-season convenience.
  • 1–2 pieces chipotle peppers in adobo sauce, finely minced Taste peppers first; heat varies.
  • 1 tablespoon adobo sauce (from the can)
  • 1 cup granulated sugar
  • 2 tablespoons fresh lime juice Fresh lime brightens the jam.
  • 1 tablespoon apple cider vinegar
  • 1 packet fruit pectin (1.75 oz)
  • 1/4 teaspoon salt

Method
 

Cooking the Jam
  1. Place a medium saucepan over medium heat. Add cherries, the minced chipotle(s), adobo sauce, lime juice, vinegar, and salt. Stir to combine.
  2. Bring the mixture to a gentle simmer, stirring occasionally. After about 10 minutes, the cherries will soften and release their juices.
  3. Sprinkle in the fruit pectin and stir well. Increase heat until you reach a rolling boil that can’t be stirred down.
  4. Add the sugar and stir continuously, returning to a full boil. Boil hard for 1–2 minutes while stirring; the jam should thicken.
  5. Remove from heat and skim off any foam that rises to the surface.
  6. Let the jam cool for a few minutes, then spoon it into sterilized jars, leaving a little headspace.
  7. Seal and refrigerate. The jam will firm up as it cools.
  8. When the jam coats the back of a spoon and sheets off slowly, it’s done.

Notes

For longer storage, sterilize jars. Common mistake: boiling too long can make jam dry; watch texture and remove after 1–2 minutes of boil. Variation: Stir in a teaspoon of orange zest for citrus lift.