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Strawberry Chipotle Jam
I bought a jar of this jam at a farmer's market three years ago and ate it straight off the spoon. The first time I tried making my own version was in August when the grocery store had strawberries that actually tasted like summer, and I added chipotle because I'd seen someone pair them together and thought "why not?" It worked on the second try — the first batch got too smoky because I used every pepper I could find.
Ingredients
Method
- Hull and halve strawberries, then roughly chop them into bite-sized pieces. If your berries are on the larger side, quarter them instead for a chunkier jam.
- In a heavy-bottomed saucepan or Dutch oven (about 4-quart capacity), combine chopped strawberries, sugar, apple cider vinegar, lemon juice, and salt. Stir to coat the berries evenly in the sugar mixture. Let stand while you prep other ingredients — about 15 minutes is enough for the sugar to start drawing out juices.
- While the strawberries rest, finely chop or mince your chipotle peppers and add them along with a teaspoon of the adobo sauce from the can into the berry mixture.
- Place the pot over medium-high heat and bring to a gentle simmer. Once bubbles start breaking across the surface, reduce the heat to maintain a steady simmer — you want it moving but not violently boiling. Stir occasionally with a wooden spoon or silicone spatula.
- Cook for 30-40 minutes, stirring every few minutes as the mixture thickens and darkens to a deep ruby red. The jam is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it (the "plate test" — drop a small amount on a chilled plate; if it wrinkles when pushed, it's done).
- Remove from heat and let cool slightly before ladling into sterilized jars or storage containers. The jam will continue to thicken as it cools.
- Store in the refrigerator for up to 3 weeks, or process through a water bath canner for longer shelf life.
Nutrition
Notes
This jam has earned its place in my rotation because it bridges sweet and savory without demanding anything extra from you. You just simmer strawberries with a touch of vinegar, sugar, and chipotle in adobo until everything collapses into something worth keeping around. I keep jars on the counter year-round now — they're great on toast, stirred into plain yogurt for breakfast, or spooned over cream cheese with crackers. One thing that changed my jam game was tasting it after a full cooling period; what seemed too tangy in the pot becomes perfectly balanced once the flavors settle.
I make this when strawberries are at their peak — late spring through early summer — but I've also used frozen berries thawed and drained. The chipotle I use is from the adobo sauce cans you can find in any supermarket, not just specialty stores.
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