It’s been a trying week in my kitchen, and it’s only Wednesday. To start out the weekend, I discovered the door to our stand up freezer in the basement was left ajar for a couple of days. It needed a good cleaning out anyways, but still, talk about a waste. Then, to make matters worse, when cooking dinner on Friday evening – the propane tank that fuels the cook top ran out. We only have to have it filled once a year, and I guess it just slipped my mind. That meant going until Monday without a propane delivery. Thankfully, we have a beast of a grill with a handy side burner. It’s saved our butts more times than I can count when we’ve been without electricity for an extended period of time.

However, one thing that I couldn’t do on my trusty grill was preserve the 15 lbs of strawberries we picked on Saturday afternoon. So, we went over to my Mom’s house yesterday to can, and it was a great afternoon. Mom always enjoys spending time with the boys, and it was nice not to have them pulling on my apron strings when I was in the process of canning. Hot jars + boiling water + toddlers just makes me nervous!

I couldn’t be happier with how this jam turned out. At first taste, it’s pure delicious strawberry.  But, comin’ up from behind is a lovely smokey, slow burn from the chipotles. I intended to do one batch of this, and one batch of a traditional strawberry jam. But, I loved this so much that I went ahead and did a double batch. I can’t wait to try it mixed into BBQ sauce, brushed onto grilled pork, or making a fun dipping sauce for coconut shrimp. Definitely plan on entering this one into my local fair come August!


  1. Posted May 16, 2012 at 11:01 AM | Permalink

    This is going on my MUST make soon list! My husband loves any kind of strawberry jam and he loves heat, I wouldn’t have thought to put the two together!

  2. Posted May 16, 2012 at 11:35 AM | Permalink

    Love this. What a great idea! I never would have thought of this combination!

  3. Posted May 16, 2012 at 4:43 PM | Permalink

    This sounds so good! I seem to have caught the canning bug a little bit pre-emptively this year, this is going on my list!

  4. Posted May 16, 2012 at 11:22 PM | Permalink

    What a genius idea! Makes me want to hit the strawberry picking farm again.

  5. Posted May 17, 2012 at 1:52 AM | Permalink

    I’m totally intrigued by this combo of sweet and spicy. Yum!

  6. Posted May 18, 2012 at 1:40 PM | Permalink

    This sounds amazing! Just pouring over some softened cream cheese and digging in with crackers, sounds delicious.

    Question: How would this work as a freezer jam?

    • Laura
      Posted May 18, 2012 at 3:33 PM | Permalink

      Kristen, I’ve never made freezer jam, so I’m not sure. I’d imagine it would be fine though!

  7. Marla
    Posted May 20, 2012 at 6:56 PM | Permalink

    How many jars does this make ?

    • Laura
      Posted May 20, 2012 at 7:07 PM | Permalink

      Marla, about 8 half-pint jars.

  8. Marla
    Posted May 21, 2012 at 11:30 AM | Permalink

    Thank you so much Laura ..making this today !

  9. Posted May 21, 2012 at 2:53 PM | Permalink

    Sounds like you we’re having a bad day.Making those starwberries into jam is perfect instead of just putting them to waste.Though I have not tried putting chipotle chiles into any jam I have made.I guess I will give this a try.

  10. Marla
    Posted May 22, 2012 at 8:44 PM | Permalink

    Holy moly this is good…just got done canning this and I have to say that it almost didn’t make it into the jars because my husband kept toasting sour dough and slathering the jam all over it. It is sweet and smokey and HOT ! But the heat leaves your mouth very quickly . Making pulled pork sandwiches with this jam, a little may-o and coleslaw on a kaiser roll this weekend for memorial day beach picnic. Can’t wait !

  11. Michele
    Posted November 18, 2013 at 8:41 PM | Permalink

    I just made this with the ball jam and jelly maker work perfect great recipe love the taste! Great over cream cheese and crackers Thanks for the recipe

    • Posted November 19, 2013 at 8:29 AM | Permalink

      Thanks so much for taking the time to let me know you love it. This is the one I look most forward to making every year!

  12. Linda
    Posted March 3, 2014 at 2:41 PM | Permalink

    I made this and wondered what size can of chipotles did you use. I got a 7 oz can and use only half and wow is it spicy. Does the flavor of the chipotles lessen?

    • Posted March 3, 2014 at 4:38 PM | Permalink

      Linda, I use the small 7 ounce can. It will mellow some, but still retain most of the spicyness. I’m usually mixing it with something when I’m using it – BBQ sauce or over cream cheese – so it’s usually not an issue. We love heat though!

  13. Posted June 9, 2014 at 2:23 PM | Permalink

    I’m going to give this a try, my first caning experience was not to great.

  14. carol
    Posted June 26, 2014 at 3:12 AM | Permalink

    I just made this and mashed the berries to equal 6 cups and used sure- jell in the box and although the flavor was fantastic it did not set up very well, so I’m guessing maybe the berry measurement was before mashing or maybe I should have used Ball pectin. What are your thoughts as I would love to try again.

    • Posted June 26, 2014 at 10:09 AM | Permalink

      It’s 6 cups of un-mashed berries. So, it probably was due to the extra moisture. I’m going to go back and specify that in the recipe!

  15. Dawn
    Posted November 16, 2014 at 11:44 PM | Permalink

    can you use Splenda instead of sugar my husband is diabetic just wondering and if so how much thanks for the help

    • Posted November 17, 2014 at 8:57 AM | Permalink

      Dawn, sorry – I’m really not sure. You might try Googling for more information on making jam with Splenda.

  16. MARNY
    Posted November 26, 2015 at 4:42 PM | Permalink

    Can I use chopped finely. halapeno peppers as I have a half dozen in the fridge waiting to be used? Please excuse my spelling.

    • Posted December 1, 2015 at 9:16 AM | Permalink

      Yes, I think they’d be a nice addition. I’d def remove the seeds though, that’ll be one spicy jam! Good luck.

  17. Brandy Foster
    Posted January 9, 2016 at 5:43 AM | Permalink

    Just made this Jam,this was my first time canning, and I must admit
    I used a Serrano pepper just one (as i’m a weakling when it comes to too much heat) but, it turned out just perfect!!! I halved the recipe, and it made 4 half pint jars… So, very tasty and, beautiful as well.. Cant wait to use it with a nice pork butt, or to glaze a ham.. Thank you for the recipe!!

  18. Mary
    Posted May 24, 2016 at 2:45 PM | Permalink

    Did you use the adobo sause too? I’m going to try it.mi want a kick to it.

  19. TammyT
    Posted July 12, 2016 at 5:40 PM | Permalink

    We loved this recipe! I also put it on ice cream – wowzer!
    We also put it over cream cheese served with crackers – normally my mom uses that green pepper jelly – but this was a fabulous alternative. I can’t wait to try it with the coconut shrimp! 🙂 Thank you for the recipe!

  20. Jo
    Posted December 2, 2016 at 11:13 PM | Permalink

    Would this be ok with a low sugar recipe? Maybe cutting the sugar to 1/3 and using low sugar pectin?

  21. Christine Swann
    Posted June 13, 2018 at 1:16 AM | Permalink

    My mom made this years ago and we loved it, my kids ate a jar with crackers alone in one night. Since then, I have made it a couple times and still a huge hit. Adding more peppers for a little more heat though, we like a good hotness.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.