Blackberry Chipotle Glaze

From www.sbcanning.com

You know the Raspberry Chipotle glaze you can buy at Costco? Well, this is like that with blackberries. Pretty tasty. One suggestion I have that I learned from Rachael Ray: You only need about a 10th of the Chipotle can. To get the most bang for your buck, purée or chop fine the rest of the can. Put it in a quart freezer bag. Make a "log" of chipotle purée at the bottom of the bag. Freeze. Next time you need some it's easy to cut 1 TBS, or whatever you need off the log and put it back in the freezer. No wasting money!
FYI- this recipe only makes 1 pint, so I didn't even process it. I just put it in a Tupperware container and stuck it in the fridge. If you are wanting to stockpile it, process it.

1 teaspoon olive oil
1 cup diced onion
3 cloves garlic, chopped
1 tablespoon chopped chipotle chilies in adobo, seeds removed
3 packages (6 ounces each) Blackberries
3/4 cups balsamic vinegar
1/2 cups sugar
1 teaspoon 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, vinegar, sugar and salt, stir until blended. Bring to a boil, stirring frequently. Reduce heat to low and simmer 35 minutes or until reduced to 1 1/2 cups. Remove from heat. Pour into blender or food processor and puree until smooth. Strain mixture to remove seeds. Return to heat and reduce for another 10 minutes.

Ladle into 2 half pint sterilized jars leaving 1/4 headspace. Wipe rims with a wet papertowel and add hot lids/rings. Process in water bath for 15 minutes at a full boil.