Homemade Strawberry Chipotle Jam Recipe great for canning!

• In a food processor or blender, PULSE the chilis and berries.
• Keep an eye on it so its the way you like it smooth or chunky. It chops very fast!
• Pour the strawberry mixture, adding the lemon juice, and pectin into a large pot.
• Cook, over medium to high heat, stirring and bring it to a boil.
• Add sugar, continue to stir until the sugar is dissolved.
• Bring the mix to a rolling boil again.
• Let it boil for 1 minute, stirring non-stop
• Remove from heat.
• Skim foam if needed

Handling the jars

• Boiling the jars
• Fill your large pot with a canning rack or strainer ¾ of the way full with water. You want to make sure the water covers the top of your jars.
• Wash your jars and lids with warm water washing in and around the outside. Now place the jars in the large pot of water and lids in a separate smaller pot of water.
• Bring both to a boil while preparing the jam.
• Once the mix is ready use your tongs remove one of the jars and dry it with a towel.
• Use your funnel and fill your jars with your strawberry jam.
• Make sure to leave at least 1 inch from the top for jam expansion.
• I would now recommend removing the bubbles with the long green tool provided in most kits by pressing the jam against the jar walls.
• Wipe the sides and top to remove any jam so the lids can be attached.
• Using the magnet tool pull one of the lids out of the hot water bath and place on top of the jar.
• Now repeat this process by getting the other part of the lid. Use towel to tighten the lid closed.
• Repeat process till all jars are filled.
• Now using the jar lifter place each jar back in the hot water bath and bring the water to a boil.
• Turn the heat off and let the jars stand for another 5-10 minutes.
• Remove your jars and place on a wire rack or a cutting board and let stand for 12 hours.
• Label your jars with type and date of canning, they can store up to 1 year.