Tuesday, May 29, 2012

Strawberry Chipotle Jam

Happy Memorial Day! What better way to celebrate this great day than to visit Fort McHenry. We got to see where the battle took place that inspired "The Star Spangle Banner." Where the words were penned by Francis Scott Key, Defense of Fort McHenry
 
 And the rockets red glare, the bombs bursting in air,
Gave proof through the night that our flag was still there.

Thank you to everyone that has fought for our freedom!


This week in the kitchen, I have been canning. This "jam" can be used for so much more than just a jam. It is sweet. It is spicy. Use it with meat, bread, crackers, cream cheese, and dessert.

However you decide to use it, just know making it is simple. Canning is so fun! With a little practice, it becomes a quick and easy process.

Strawberry Chipotle Jam
6 1/2 -7 cups strawberries, crushed
¼ cup lemon juice
6 1/2 cups sugar
2-3 canned chipotle peppers (packed in Adobo sauce)
1 tsp. salt

6 T. powdered pectin

Crush the berries into small pieces. In a blender, put in in the lemon juice, and chipotles. Blend together.
In a large stock pot, combine the liquid from the blender, berries, salt and sugar. Heat on medium high heat and bring to a low boil. Simmer for 15 minutes, stirring constantly.
Place the hot jam in sterilized jars and seal in a hot water bath for about 10 minutes.

You can also put some in a container for immediate use, which we did too. We love spicy at our house, so this twist on sweet strawberry jam is a hit!

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