STRAWBERRY CHIPOTLE JAM
Make and share this Strawberry Chipotle Jam recipe from Food.com.
Provided by gailanng
Categories Strawberry
Time 1h
Yield 8 half pints
Number Of Ingredients 6
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.
Nutrition Facts : Calories 696.2, Fat 0.5, Sodium 88.7, Carbohydrate 179.9, Fiber 3.7, Sugar 168.9, Protein 1.1
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- 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.
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- 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.
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