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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Jam with a kick. Ingredients:
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 |
Directions:
1. Crush the berries into small pieces.
2. In a blender, toss in the lemon juice, the zest and the chipotles that you’ve picked out of the can. Blend until liquified.
3. 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.
4. Immediately pour the hot jam into sterilized jars and put the lids on. Process in a water bath for 10 minutes.
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