It’s no secret that we love strawberries in this household. We’ve even begun to really enjoy the process of making jams and enjoying wonderful fruit all year long. It takes a little bit of time, but oh is it worth it. You don’t have to go on a canning frenzy, but if you haven’t tried it before, please do so.
When I saw this recipe I knew I wanted to give it a try. I meant to last year, but we just kept using up all of the strawberries. This year, I made sure to make a batch. While I’m not too crazy on chipotle, my husband is. I thought the sweetness of the strawberries matched with the heat of the chipotle may be something he would love. A little zing for your morning toast or serve it over cream cheese and with crackers and you have a nice, easy appetizer! The original recipe called for too many chiles for either of our preference. My husband, who loves heat, said using a whole can of chiles would make it inedible. So, we took it slow and luckily found a great balance the first time out of the gate.
Strawberry Chipotle Jam
- 6 cups fresh strawberries
- 2 chipotle chiles and 1 Tbsp Adobo sauce
- 1/4 cup lemon juice
- 1 pkg powdered pectin
- 6 1/2 cups granulated sugar
Pulse the strawberries and chiles in a food processor, be careful not to over process. You want the berries to be somewhat whole, rather than a puree.
In a large pot, pour the strawberry mixture, lemon juice, and pectin. Cook over medium-high heat until it comes to a full boil, stirring frequently. Add the sugar and stir until dissolved. Return to a rolling boil and allow to cook for another minute, stirring constantly. Remove from heat.
Immediately pour jam into hot jars and place lids on. Place in a hot water bath for 10 minutes.