I love making jams and jellies and am continually trying different flavor combinations.
I tend to lean towards the sweet hot combination and have a long list of hot pepper jellies I make. I have been making this jam for close to 2 years now.
You can add more chipotle peppers for a spicier jam. I have added up to 5 for this recipe.
Strawberry Chipotle Jam
1 quart of strawberries (about 1 1/2 pounds)
1 large lemon – zested and juiced
3 cups of sugar
2-3 chipotle peppers – minced
1/4 tsp of salt
1 box of Certo Pectin
Chop half of the berries into small pieces, mash the other half. You should have approximately 3 cups.
In a pot combine the lemon zest, juice, pectin and salt over medium heat. Stir until the pectin is completely mixed in.
Add all the strawberries and minced peppers to the pot.
Slowly bring to a boil. Add the sugar and stir well to combine. Cook again until it comes to a full rolling boil.
Boil hard for one minute. Remove from heat. Ladle hot jam into hot sterilized jars. Process in a hot water bath for 10 minutes.
Allow to cool and set up for at least 24 hours.