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.
I’ll be back to update the recipe in the morning after jars have cooled and sealed, but this was my attempt with June’s Iron Canner CanJam ingredient, berries.
Strawberry Chipotle Jam
4 cups mashed strawberries
3/4 cup organic dark brown sugar
2 teaspoons pureed chipotle pepper in adobo sauce
2 teaspoons Pomona Universal Pectin Powder
2 teaspoons calcium water
- Hull the berries and macerate them overnight in 2 tablespoons dark brown sugar. In the morning, mash the berries and mix in your jam kettle with the calcium water.
- In a separate bowl, mix the brown sugar and Pomona pectin and set aside.
- Heat the berries, juice and calcium water. When the fruit mixture comes to a boil, mix in the sugar/pectin and stir thoroughly while cooking to dissolve the sugar crystals.
- Stir in the chipotle puree and bring the mixture back to the boil. When the mixture boils, test a drop of the juice on a cold spoon to make sure it jells.
- Remove the boiling fruit from the heat and fill prepared sterile jars, leaving 1/4 inch headspace. Wipe the jar rims, place the caps and process in a boiling water bath for 10 minutes at sea level.
Makes about 4 cups of jam (8 four-ounce jars, or 4 eight-ounce jars)