Kitchen Jam

Local strawberries from Reeves and Gaerelick farms near Syracuse

Last summer, I was in a chipotle phase, adding a touch of pureed chipotle peppers in adobo to several jams. This summer, my low sugar jam experiments are going to include Pomona’s Universal Citrus Pectin.

I didn’t forget the chipotle – in fact, after tasting rhubarb mango and rhubarb strawberry (which became more of a sauce than a jam…note to self: do not use frozen rhubarb for jam!), I decided that the beautiful local strawberries that made their appearance a couple weeks ahead of schedule deserved at least one taste of chipotle.
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