made it, and we were pleased with the results. Cheers to our first jam recipe ever!
Strawberry chipotle jam also appears in the buttermilk strawberry shortcake we made a few weeks later.
|Place the large spoon in the freezer.|
|Chop half the berries into small pieces, and crush the rest. You should end up with about 3 cups.|
|Combine the lemon juice, lemon zest, sugar, and salt in the saucepan. Warm over medium heat and whisk occasionally until the sugar dissolves.|
|Add the berries and chipotles to the saucepan and bring to a low boil, then simmer for 10 minutes.|
|To check if it has gelled properly, coat the back of the frozen spoon with some of the jam. Run your finger through it. If the gel stays in place, it is ready. If it is still runny, simmer for another 5-10 minutes then test again. Repeat as needed.|
|Transfer the jam to sterilized jars and seal in a hot water bath or refrigerate immediately.|