Low Calorie Chipotle Strawberry Jam Recipes

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STRAWBERRY CHIPOTLE JAM



Strawberry Chipotle Jam image

Make and share this Strawberry Chipotle Jam recipe from Food.com.

Provided by gailanng

Categories     Strawberry

Time 1h

Yield 8 half pints

Number Of Ingredients 6

7 cups strawberries
3 canned chipotle peppers (chipotles in adobo sauce)
6 1/2 cups granulated sugar
2 large lemons, zested and juiced
1/4 teaspoon salt
1 (1 3/4 ounce) package dry pectin

Steps:

  • Crush the berries into small pieces.
  • In a blender, toss in the lemon juice, the zest and the chipotles that you've picked out of the can. Blend until liquified.
  • Place all ingredients, except the sugar, into a large pot. Cook, over medium-high heat, stirring frequently until mixture comes to a boil. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  • Immediately pour the hot jam into sterilized jars and put the lids on. Process in a water bath for 10 minutes.

Nutrition Facts : Calories 696.2, Fat 0.5, Sodium 88.7, Carbohydrate 179.9, Fiber 3.7, Sugar 168.9, Protein 1.1

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  • Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
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  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.


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  • PREPARE THE MIXTURE TO COOK: Place strawberries, sugar, lemon juice and zest in a medium-large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It's ok to leave some chunks of strawberries.
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  • STORE JAM: Pour jam into jar(s). Cool, then cover tightly and keep in the fridge. Or freezer. Note 2.


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