I have made a simple jam few times till now without the whole canning process. This is the first time I made the jam plus did canning process and almost felt like running a small science lab of my own. From boiling water to thermometer, I got a perfect vacuum seal the very first time. I am so amazed at this process which practically just requires the knowledge of how to boil water, it works perfectly.
This combination is perfect for people who like smoky, spicy and sweet at the same time. I am usually not a huge fan of smoky flavor but like it when it’s mild. My first time trying a spicy jam was from New Mexico, called pepper jelly. It’s popular in southern states of US but not widely available here in MI. But making one is so easy and oh so much fun that I will be making them all summer long. One problem is who is gonna eat all those jars! This jam is perfect on morning toast but also great for pork roast.
I love u-pick farms. These strawberries were picked from a nearby farm. We managed to pick 12 lb. of strawberries in an hour, they were plentiful that day. Picking and eating freshly picked fruits is so much fun. You can ignore the chipotle peppers and make a simple strawberry jam using the same recipe. Also can skip the canning process and refrigerate the jam. What’s your favorite jam combination?
Makes 4 4oz jar
- 500 grams strawberry, hull and slice
- 400 grams sugar
- 2-3 chipotle peppers from can, minced
- 2 tablespoon lemon juice
- Boiled a big pot of water and add clean canning jars and lids to it. Boil for 10 minutes. Remove the jars and place on a clean kitchen towel placed over cutting board. Keep the lids in water and water simmering.
- Heat a thick bottom pan over high heat, add everything and mix well. Keep stirring it frequently and heat till thermometer registers 220°F.
- Remove from heat, carefully fill the jar with hot jam. Keep ¼ inch of space on top. Clean the top with damp paper towel. Lift the lids and place it over the jar, close it with a ring. Carefully transfer the prepared jar back to water and boil for 10 to 15 minutes. Remove and let cool for 12 hours.
- Check the seal, if anyone comes off, refrigerate that jar and use it first. Store remaining jar in cool dark place for up to a year.