Tuesday, June 14, 2016

Blackberry Chipotle Glaze

I nabbed the original recipe for this from SB Canning, and made a few adaptations to make it my own. This Blackberry Chipotle Glaze is tangy and smoky with a pretty good zing of heat! It would be great on grilled chicken, pork chops, ribs, or even lamb chops.

We were tasting it with spoons dipped in it before I even put it in the canning jars. YES, it is that good and husband approved. He can't wait to get grilling with it.

1 tsp olive oil
1 cup diced onion
3 cloves garlic, chopped
2 tbls chopped chipotle chilies in adobo (I used about 1/2 of a small 7 oz. can)
5 cups fresh or fresh frozen blackberries
3/4 cups balsamic vinegar
1/2 cups sugar
1 tsp salt

Heat oil in a medium saucepan over medium-high heat and cook onions 4 minutes or until soft. Add garlic and cook 1 minute. Stir in chipotle chilies and cook 1 minute, stirring constantly.

Add blackberries (I used my fresh frozen berries and did not thaw them out), vinegar, sugar and salt, stir well. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer 35 minutes or until reduced to 1 1/2-2 cups.

Remove from heat. Pour into blender or food processor and puree until smooth. Strain mixture through a mesh colander to remove seeds, discarding seeds. Return to heat and reduce for another 10 minutes. Glaze should be pretty thick, and will continue to thicken up in the canning process. Mine was thick enough before canning to coat a basting brush and not drip off.

Ladle glaze into 2 half-pint sterilized jars leaving 1/4 head-space. Wipe rims and add hot lids/rings. Process in boiling water bath for 15 minutes.

Remove jars from water bath and let sit undisturbed on a kitchen towel on our counter-top 24 hours undisturbed. Jars are sealed when button in the middle of the lid is fully depressed and won't move up and down.

Store jars in pantry up to one year. Open jars should be refrigerated.

Yield: 2 - half-pint (8 oz) jelly jars (mine also made an additional 4 oz. jar)


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