I’ve been wanting to try this recipe for Strawberry Chipotle Jam ever since I spotted it over at A Spicy Perspective. So when Amy from Garden Sweet Farms had strawberries available at the market this week, I couldn’t resist bringing some home.
Just look at those beautiful berries! Can you believe that when Amy was a student at Colorado State University one of her professors told her strawberries don’t grow well here? Pshhh! (You can read all about that, plus more about Amy and Garden Sweet Farms here.)
A a matter of fact, strawberries are one of the reasons that I chose to purchase a CSA (Community Supported Agriculture) share from Garden Sweet Farms this year. I also love that Amy does a market style CSA, which means I can pick up produce any time I’d like, from either the Saturday farmer’s market (where Amy always has everything beautifully displayed), or from the Garden Sweet farm stand.
I can choose whatever I’d like, and shop whenever I’d like. Which means no mystery boxes of vegetables that have to be picked up at an exact time and location every week. I even got the plant starts from my garden with my CSA credit! If you’re shopping for a CSA, I highly recommend looking for a market style program in your area.
And did I mention the berries? You’ll probably be seeing a lot of berry recipes featured on Market Mondays this season! I figured no one would complain about too many berry recipes.
I’m a big fan of sweet and spicy flavor combinations, so I knew this strawberry chipotle jam was going to be fabulous. The recipe doesn’t call for pectin, and although I’ve never tried making jam without it, mine set beautifully after about 25 minutes of simmering.
I did follow Sommer’s advice to use about a cup of under-ripe strawberries, which have more pectin than the more ripe variety. She’s also got some great information on her site about pectin vs. non-pectin, as well as other tips for a successful jam-making experience, so be sure to check that out.
Canned adobo peppers are very (no really, very) spicy, so if you want a milder jam, I suggest just adding one. Two was the perfect amount of heat for my family. If you like things really spicy, use three. You can put the rest of the peppers in individual portions in zip-top bags and keep them in your freezer to use later.
Honestly, I could eat this stuff straight from the jar with a spoon. But that seemed a little uncivilized, so I made some cornbread to go with it.
It would also be fantastic on pork chops or as a glaze for pork roast. And much like jalapeno jelly, this jam would be great served on crackers with cream cheese. Or with some melty brie. That would be amazing!
If you’ve never tried making jam before, don’t be intimidated. It takes a little patience, but it’s really not difficult. You don’t even have to process your jam in a hot water bath if you’re planning to eat it within a few weeks time. Just keep it in your refrigerator, where it will be good for about a month.
- 1 1/2 pounds strawberries
- 4-5 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cups sugar
- 2 canned chipotle peppers in adobo, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Before you prepare your jam, place a small plate in your freezer. You will use this later to test the consistency of your jam.
- Roughly chop half of your berries; smash the remaining berries. (You should have about 3 cups total of smashed/chopped berries).
- In a large saucepan, combine the lemon juice, zest, sugar, salt and pepper over medium heat.
- Cook, stirring occasionally, for 10-12 minutes, or until the sugar is dissolved. Add the berry mixture, along with the chipotle peppers, to the pan. Bring to a low boil.
- Simmer the berry mixture for 10-15 minutes. Check the consistency of the jam by spooning a small amount onto your frozen plate.
- Wait a few seconds and then push the jam with your finger. If the jam has formed a surface skin and wrinkles, it is ready. If the jam is still runny, continue cooking for another 5 minutes, then check the consistency again. Repeat this process until the jam is properly set, which could take up to 40 minutes.
- Place the hot jam in sterilized jars. Seal in a hot water bath according to proper canning techniques, or keep unprocessed jam stored in the refrigerator for up to 4 weeks.
Makes three 6 ounce jars.
- Serving Size: 12
Who Dished It Up First: Adapted from A Spicy Perspective.
Be sure to check back next week for a new Market Monday recipe.