This morning I whipped up a batch of chipotle strawberry jam. Thanks to all those fresh berries I picked up from Mr. Produce Guy a few days ago I was able to get a jump start on canning season this year.
Strawberry chipotle jam has a bit of a kick to it and I like to serve it with a hunk of rustic bread or alongside cheese and crackers {this jam over a block of cream cheese is awesome!}.
Strawberry Chipotle Jam Recipe
Ingredients
Scale
- 3 cups {1 1/2 pounds} fresh strawberries (, chopped)
- 3 chipotle peppers (, minced {canned})
- 3 cups granulated sugar
- 1/4 cup lemon juice
- 1 package powdered pectin
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- In a 6 – 8 quart sauce pot, combine the strawberries, peppers, lemon juice and pectin and stir.
- Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
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gardenpat says
I had some ripe mark-down pears and carrots from last Fridays grocery treasure so I made 13 half-pints of Carrot Cake Jam today. Uses shredded carrots (I had some baby carrots that had oxidized a little) ripe pears and crushed pineapple. Feel great about using up these before they became too ripe to eat!!!
Val says
Mavis, when you said “chipotle” peppers – do you have a specific variety you use for the strawberry chipotle jam recipe? Have you ever tried this with raspberries? Do you think you could do it the exact same way just subbing raspberries for strawberries? Yummo!!
Karen Coghlan says
I do something with strawberry jam that reminds me of this post, I take regular strawberry jam and add chipolte in adobo sauce, only a little, to taste; and put it on Brie, then bake it till hot. It really makes the Brie taste good. Now I will have to grow some strawberries so that I can try this recipe.
Kathy Chosa says
Made this Strawberry Chipotle Jam last weekend & it was fantastic! My husband likes it so much he asked me to put up another batch, which I’m doing today. : ). This will be in my Christmas gift baskets for family and friends for sure! Thank you for sharing your version of this jam! It’s a keeper!
Mavis Butterfield says
I totally agree, it’s a keeper. Glad everyone liked it. 🙂
Sharon Conaway says
This is the easiest and BEST tasting jam recipe EVER!!!
Thank you, Thank you, Thank you!!! 🙂
Sharon Conaway says
I substituted the strawberries for raspberries in one batch. Then I substituted the strawberries for 1 1/2c blackberries and 1 1/2 c of blueberries. DELICIOUS and so pretty too. The B & B Chipotle Pepper Jam is gorgeous to look at..the colors are so deep and beautiful, not to mention super yummy!!! 🙂 Thanks again!
Linda says
So you leave the seeds in the peppers when you cook them?
Sallie Gentry says
Are you using chipotle peppers in adobo sauce in a can or fresh peppers? Do you leave the seeds in or not? This sounds amazing! Thanks!
Mavis Butterfield says
Canned chipotle peppers, no sauce.
Michael says
How long will this keep on the shelf? I made raspberry chipotle jam from a recipe recently and they said to keep in the freezer. IT would be nice to have without freezing it. Is it the lemon juice that helps preserve it?
Nancy D says
Just made this! Nice smoky taste! Will try others suggestions with blackberry and blueberry. Thanks again Mavis for increasing my gift jam repertoire!