recipe for strawberry chipotle jam

1 qt strawberries
about 1.5 pounds, try to include 1 cup of slightly unripe berries or add pectin
1 whole lemon
large, zested and juiced
1/2 cup sugar
or more if strawberries are tart, preferably baker’s sugar as it dissolves better
1/4 tsp salt
3 whole canned chipotle peppers
in adobo sauce, seeded and minced
It was the night before Mother’s Day, and we were in a bind. We were serving pork tenderloin with thyme and mustard wrapped in phyllo dough the next day, but we didn't have the mango chutney that usually accompanies it. We did however, have a bunch of fresh strawberries in the fridge and some leftover canned chipotle chiles in the freezer, so we searched online for a recipe for a spicy and sweet condiment that made use of what we had on hand. We found this recipe,
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.