Strawberry Chipotle Jam Recipes

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

STRAWBERRY CHIPOTLE JAM

Steps:

• Crush the berries into small pieces.
• In a blender, toss in the lemon juice, the zest and the chipotles that you've picked out of the can. Blend until liquified.
• Place all ingredients, except the sugar, into a large pot. Cook, over medium-high heat, stirring frequently until mixture comes to a boil. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Immediately pour the hot jam into sterilized jars and put the lids on. Process in a water bath for 10 minutes.

SMOKY & SWEET STRAWBERRY CHIPOTLE JAM

Steps:

• Place half of the strawberries in a food processor; process until pureed. Chop remaining strawberries., In a large saucepan, combine strawberries, lemon zest, lemon juice, peppers and salt. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

LOW CALORIE CHIPOTLE STRAWBERRY JAM

Steps:

• Smash half of the berries ans set aside the other half.
• In a medium saucepan, mix lemon zest, juice and Stevia over medium heat. Stir mixture until Stevia dissolves.
• Once mixture is smooth, add all of the berries and the peppers to the pan. Bring to a low boil then lower to a simmer for 10 minutes.
• Using a candy thermometer, raise the temperature to 220 degrees F. stirring continuously. At temperature, continue cooking for 4 minutes, then test the jam for desired consistency. If not ready, keep stirring until you reach your consistency.
• Place hot jam in sterilized jars. Either can jars in hot water bath or refrigerate.

HABANERO STRAWBERRY JAM

Steps:

• In a Dutch oven, combine strawberries, peppers and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.