Canning 101 – Strawberry Chipotle Jam Recipe

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Strawberry Chipotle Jam canning recipe

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!}.

chipotle pepper chopped

Ingredients

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

kerr canning jar

Directions

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.

blue jam cookbook
A few of my favorite canning books:

The Blue Chair Jam Cookbook
Food in Jars: Preserving in Small Batches Year-Round
Ball Complete Book of Home Preserving
Put ‘em Up!: A Comprehensive Home Preserving Guide
Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen

See More of my Canning Recipes HERE

Need a canner? I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack. And if you need a tool kit, I use one similar to this one.

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Comments

  1. 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!!!

  2. 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!!

  3. 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.

  4. 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!

  5. Sharon Conaway says:

    This is the easiest and BEST tasting jam recipe EVER!!!
    Thank you, Thank you, Thank you!!! :)

  6. 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!

  7. So you leave the seeds in the peppers when you cook them?

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