The idea of making summer last a little bit longer sounds pretty good to us. When it’s Strawberry & Chipotle Jam, it sounds downright delicious.
This jam is great and works on so many different levels. Toast? Of course. PB & J? Why not! Scones, cheddar biscuits, cornbread, fruit tarts, ice cream, french toast, pancakes, cheesecake, thumbprint cookies, salad dressings, grilled cheese sandwiches. Yeah, we got a thing for this jam.
For serving tips, see post: Our Favorite Jam Pots.
Recipe: Strawberry Chipotle Jam
Ingredients
1 quart strawberries (about 1 ½ lbs.) Try to select 1 cup of slightly-unripe berries
1 large juicy lemon, zested and juiced
3 cups sugar
2-3 chipotle peppers, minced (canned)
¼ tsp. salt
Instructions
• Chop half of the berries into small pieces and smash the rest of the berries. You should have approximately 3 cups—a little extra is ok.
• In a saucepan combine the lemon zest, juice, sugar and salt over medium heat. Stir the mixture occasionally, until the sugar dissolves.
• Add all the berries and minced chipotle peppers to the pan. Bring to a low boil. Simmer for 10 minutes.
• Then, check the gel consistency by placing a small amount on a frozen surface. Run your fingers through it. If it separates and is not runny, remove the jam from heat. If it is still runny, simmer another 5-10 minutes and check again. The jam could take 10-40 minutes to gel properly.
• Place the hot jam in sterilized jars. Either seal in a hot water bath (according to proper canning technique) or refrigerate immediately.
Preparation time: 15 minutes
Cooking time: 10-40 minute(s)
Number of servings (yield): 3-4 6 oz. jars (Depending on how long it simmers)
Recipe provided by Sommer Collier of A Spicy Perspective
