This Homemade Strawberry Chipotle Jam Recipe can easily be made with a kick or without the chipotles if you want a bit milder jam.
Strawberry Chipotle Jam Recipe
This jam is a fun kick and update on classic strawberry jam. With a bit of a spicy kick to it, this Strawberry Chipotle Jam Recipe is perfect for summer. You can even smear it on a bit of vanilla ice cream for a sundae with some spice 🙂
Great for canning and freezing so you have some when winter hits. I love using fresh summer produce to make recipes and then enjoying it once the snowfalls. It feels like a sweet treat during a time of year when everything is so cold and dreary.
- Chipotle chiles in adobo sauce
- Lemon juice
- Real fruit powdered pectin
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- 6 cups strawberries washed and cut in half
- ½ can Chipotle Peppers in Adobo Sauce
- 3 cups White Sugar
- ¼ cup Lemon Juice
- 5 Tablespoon pectin
- In a food processor or blender, PULSE the chilis and berries.
- Keep an eye on it so its the way you like it smooth or chunky. It chops very fast!
- Pour the strawberry mixture, adding the lemon juice, and pectin into a large pot.
- Cook, over medium to high heat, stirring and bring it to a boil.
- Add sugar, continue to stir until the sugar is dissolved.
- Bring the mix to a rolling boil again.
- Let it boil for 1 minute, stirring non-stop
- Remove from heat.
- Skim foam if needed
Handling the jars
- Boiling the jars
- Fill your large pot with a canning rack or strainer ¾ of the way full with water. You want to make sure the water covers the top of your jars.
- Wash your jars and lids with warm water washing in and around the outside. Now place the jars in the large pot of water and lids in a separate smaller pot of water.
- Bring both to a boil while preparing the jam.
- Once the mix is ready use your tongs remove one of the jars and dry it with a towel.
- Use your funnel and fill your jars with your strawberry jam.
- Make sure to leave at least 1 inch from the top for jam expansion.
- I would now recommend removing the bubbles with the long green tool provided in most kits by pressing the jam against the jar walls.
- Wipe the sides and top to remove any jam so the lids can be attached.
- Using the magnet tool pull one of the lids out of the hot water bath and place on top of the jar.
- Now repeat this process by getting the other part of the lid. Use towel to tighten the lid closed.
- Repeat process till all jars are filled.
- Now using the jar lifter place each jar back in the hot water bath and bring the water to a boil.
- Turn the heat off and let the jars stand for another 5-10 minutes.
- Remove your jars and place on a wire rack or a cutting board and let stand for 12 hours.
- Label your jars with type and date of canning, they can store up to 1 year.
Recipe originally shared on June 28, 2015. Updated December 2020
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