July 2, 2013 by suchandsuchfarm
I’ve already confessed to you my love of strawberries and canning season with my strawberry shrub recipe. With strawberries still in season, I’m trying to preserve as much as I can. I started out with your classic strawberry jam but as soon as word got out that I made homemade strawberry jam, it was gone. Seriously… how can a gallon of strawberry jam disappear in a week? I asked the boys where it went to and they convinced me that we must have some sort of strawberry jam starved honey badger in our neck of the woods that unlocks our kitchen door and goes through our pantry at night. I’m sure that’s what it was. Anyway, I decided to kick it up a notch with my next batch of jam. A twist on the classic, if you will. A sweet jam that will bite you back. Introducing, the strawberry chipotle jam! Or as I call it, “Sweet, Spicy and Everything Nice-y Strawberry Jam!”
The basis for classic strawberry jam and this jam is the same. And if you’ve never made jam before, this is a good place to start. First, you’ll need to gather your water bath canning arsenal: your water bath canner, special jar tong thingys, magnetic wand thingy, 12 pint jars, lids and rims. I also have a secret weapon in my jam making arsenal thanks to my wonderful mom. She was sweet enough to gift me this super sweet Ball FreshTech Jam and Jelly Maker! It heats the ingredients, stirs everything, times everything for you, does your laundry for you, screens telemarketer phone calls for you… it’s really great. It really beats having to slave over a hot stove in the middle of the summer just for a couple of pints of strawberry jam. It’s great for making small batches but if you’re wanting to do large quantities, I’d still go with the old fashioned pot on the stove method.
So let’s start jammin’!! (I’ve been waiting to say that for a long time)
6 cups strawberries (de-stemmed, hulled and quartered)
1 can chipotle in adobo (if you don’t know what that is, it can be found in the Hispanic aisle of your local grocery store with the salsa stuff. Don’t send your boyfriend on the hunt for chipotles in adobo without giving him directions or a map. He will never find it otherwise.)
6 1/2 cups granulated sugar
1/4 cup lemon juice
1 package powdered pectin
After you have your strawberries prepped, start smashing the crap out of them with a potato smasher or go Gallagher style and use a sledgehammer. On second thought… no. Don’t do that. He’s not relevant anymore. You can also use an immersion blender if you have one on hand. Make sure that you still keep chunks of strawberries in tact. So don’t over smash, just medium smash. Add in the chipotles in adobo. I used the whole can including the sauce but depending on how spicy you want the jam, you can use just the chipotles or use just half of the jar. But as far as I’m concerned, if you’re gonna make some sweet and spicy jam, you better go all out!
If you’re cooking on the stove, pour the berry mixture, lemon juice and pectin in a large pot and cook over medium-high heat. Stir frequently as mixture comes to a boil. Gradually add in your sugar and stir until dissolved. Let it return to a hard boil for one minute, remove from heat and pour into sterilized jars.
If you’re using your Ball FreshTech, pour the pectin on the bottom of the pot then add in the berry mixture and lemon juice. Turn the machine to the jam setting, press start and cover. It’ll start stirring the mixture and about 4 minutes in you’ll hear four beeps. At that point, gradually add in your sugar and place the lid back on. It’ll automatically turn off when it’s done. At that point, remove the pot from the base and pour into sterilized jars.
Place lids and rims on the jars. Process in a water bath canner for 10 minutes.
You may ask, what can you do with “Sweet, Spicy and Everything Nice-y Strawberry Jam?” Well, don’t put it on your morning biscuits unless you want to play a trick on someone. But you can mix it with your favorite BBQ sauce. Use it as a topping for meat. Put it on cream cheese and use it as a fancy party appetizer. Make it into a dipping sauce for shrimps. Basically, anytime you’re in the mood for something sweet and spicy (and there’s not any honey badgers in sight), pop open a jar of you own homemade strawberry chipotle jam!