If your dad is anything like mine he loves his BBQ! In fact all the men in my life love meat, and BBQ has to be one of their most favorite preparations. So since my hubby is such a huge … Continue reading
Strawberries are coming into our local grocery store by the truckloads. I was lucky enough to get a sweet connection from my Sis whose friend of a friend is a grower in CA. I ordered 2 full flats of berries. These lovely little ruby colored fruit had been growing in the field only 2 days prior to arriving at my home. They were perfectly ripe and perfectly right for making jam. This is the proper point in the story where the reader should say “Oooohh!” The berries were definitely worthy of any and all “oooohhh’s”. There were delicious. Yes I use past tense here because they are gone. All gone. We ate and ate, and jammed, jellied, sorbet, and smoothied our way through both of those flats. The results were pleasing to all but one. The youngest sister thought the Strawberry Chipotle Jam was a bit too hot for her tender tongue. I, on the other hand loved it. So fiery good. The recipe that follows is NOT hot, I scaled it back to a mild to medium heat. But if you like it spicy to the point of being sexy, than double the chipotles. Mmmm, so good!
This jam is perfect to serve over a brick of softened cream cheese along with crackers. But the way I enjoy it and highly recommend anyone to try is to take a 2-3 lb. pork roast and marry the 2 together in a crock pot for 6 or 7 hours on low. The results will blow you away! So darn good!
This recipe is easy and here are just a couple of little tips before we get started. For the berries, pulse in a food processor, but leave some big chunks, we are not making a smoothie, so no puree. For the lemon, after it has been zested, place it in the microwave for 20 seconds and you will get more juice.
Strawberry Chipotle Jam
Sweet and Spicy Jam for atop Meat, Cream Cheese, and Dessert!
7 Cups Strawberries, crushed (around 3 lbs.)
2 large Lemon, zested and juiced
6 1/2 Cups sugar
2-3 canned Chipotle Peppers (packed in Adobo sauce)
1 tsp. Salt
Crush the berries into small pieces, if there is a bit more than 7 cups, that’s OK.
In a blender, toss in the lemon juice, the zest, and the chipotles that you’ve picked out of the can. Blend until liquified.
In an 8 quart stock pot, place the liquid from the blender, the berries, the salt and all of the sugar. Heat on medium high heat and bring to a low boil. Simmer for 15 minutes, watching and stirring constantly. This could boil over, so always watch the pot.
Check for gel consistency by placing a teaspoonful of jam on a frozen plate. If you can draw your finger in a straight line through it and it stays separated and not runny than you can go on to the next step. If the jam is just not there yet, continue to simmer and check it this way every 5 minutes.
Place the hot jam in sterilized jars and seal in a hot water bath. If you have never canned before, it is not difficult, but take some time and read up on it so you are prepared, then you will be successful.
This should make around eight 6 oz. jars. Enjoy!