Strawberry Chipotle Jam

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Strawberries are coming into our local grocery store by the truckloads. I was lucky enough to get a sweet connection from my Sis whose friend of a friend is a grower in CA. I ordered 2 full flats of berries. These lovely little ruby colored fruit had been growing in the field only 2 days prior to arriving at my home. They were perfectly ripe and perfectly right for making jam. This is the proper point in the story where the reader should say “Oooohh!” The berries were definitely worthy of any and all “oooohhh’s”. There were delicious. Yes I use past tense here because they are gone. All gone. We ate and ate, and jammed, jellied, sorbet, and smoothied our way through both of those flats. The results were pleasing to all but one. The youngest sister thought the Strawberry Chipotle Jam was a bit too hot for her tender tongue. I, on the other hand loved it. So fiery good. The recipe that follows is NOT hot, I scaled it back to a mild to medium heat. But if you like it spicy to the point of being sexy, than double the chipotles. Mmmm, so good!

This jam is perfect to serve over a brick of softened cream cheese along with crackers. But the way I enjoy it and highly recommend anyone to try is to take a 2-3 lb. pork roast and marry the 2 together in a crock pot for 6 or 7 hours on low. The results will blow you away! So darn good!

This recipe is easy and here are just a couple of little tips before we get started. For the berries, pulse in a food processor, but leave some big chunks, we are not making a smoothie, so no puree. For the lemon, after it has been zested, place it in the microwave for 20 seconds and you will get more juice.

Strawberry Chipotle Jam

Sweet and Spicy Jam for atop Meat, Cream Cheese, and Dessert!

7 Cups Strawberries, crushed (around 3 lbs.)
2 large Lemon, zested and juiced
6 1/2 Cups sugar
2-3 canned Chipotle Peppers (packed in Adobo sauce)
1 tsp. Salt

Crush the berries into small pieces, if there is a bit more than 7 cups, that’s OK.

In a blender, toss in the lemon juice, the zest, and the chipotles that you’ve picked out of the can. Blend until liquified.

In an 8 quart stock pot, place the liquid from the blender, the berries, the salt and all of the sugar. Heat on medium high heat and bring to a low boil. Simmer for 15 minutes, watching and stirring constantly. This could boil over, so always watch the pot.

Check for gel consistency by placing a teaspoonful of jam on a frozen plate. If you can draw your finger in a straight line through it and it stays separated and not runny than you can go on to the next step. If the jam is just not there yet, continue to simmer and check it this way every 5 minutes.

Place the hot jam in sterilized jars and seal in a hot water bath. If you have never canned before, it is not difficult, but take some time and read up on it so you are prepared, then you will be successful.

This should make around eight 6 oz. jars. Enjoy!


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  1. I’m intrigued and scared at the same time. Hubby doesn’t like hot but everyone else does ANd I love sweet and spicy together. hmmm

    • We made ours hot using 8 chipotle peppers, but you can cut way back to as little as 2 or 3. We’ll also be posting this sauce in a sweet dessert next week -that is not spicy at all… Likewise we also made just plain strawberry jam that we’ll be posting later.

  2. I know I would love this. Love sweet and spicy anything.

  3. Looks (literally) wonderful!!! We are all about the sweet and spicy here! Thanks!

    Christine of The Crafty Woman

  4. What an interesting combination! I just started getting into canning, and this recipe looks like something I need to try – thanks for sharing :)

    I would love it if you would link up at Watch Out, Martha!’s first link up party: Martha Mondays, starting tomorrow! Hope to see you there! (

  5. getting strawberries tomorrow… i may have to try this…. would you care if i do to link this post on our blog?

    • Awesome, try it out! And no, we wouldn’t care at all, just please link back to us :)

  6. I have been looking for this recipe forever! I had tried it with cream cheese and its awesome!!! I am pinning it. Thanks ever so much for sharing. I am visiting from Gingerbread and will subscribe via email so I wouldn’t miss anything:)

    • Thanks for stopping by and subscribing! We love to share our favorite recipes with everyone, and glad you joined us!

  7. Oh, wow! This sounds heavenly! I love the jam & cream cheese combo… I have a monday linky party & would love to have you stop by & share this if you have the chance! Thanks!

  8. That jam sounds scrummy! Lucky you having so many strawberries to eat! We have to wait a few more months for our strawberry season here!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success

    • Yeah, we got lucky with being able to buy a few flats, but then we had to be super creative. We’ve got a couple other strawberry recipes heading your way this and next week too!

  9. Gotta love sweet and spicy! Love this jam! What a great combination of strawberries and chipotle!

    • Thank you! It is a great combo, and you can make it as sweet or as spicy as you like!

  10. Oh, holy Yummm! I’ve SO got to make this!! Thank you so much for sharing, you are SO PINNED!! ;)

    • Thank you so much for pinning! This is a really versatile jam, we actually made a really good dessert from it, that we’ll post up this week. Stay tuned!

  11. That sounds delicious!!

  12. This sounds amazing!!! I have been buying and using those chipotle peppers in everything but had never thought about strawberry jelly. Awesome!!! Now I just need to learn how to can…

    • I’m curious what else you’ve used the chipotle peppers in? I make a pretty good mole, and aoli with them too. Do you do anything else?… And canning is actually super easy. I mean yes it takes a little while, but it’s not too hard. A good big pot of boiling water, and we had a canning tongs to grab the jars in and out of the hot water. A google search should come up with most of what you need to know. We’ll maybe have to do a how-to post later. Feel free to ask any questions here though!

  13. This is great! I like the idea of cooking with a ham, I think this may be supper very soon!

    • Mmmm, you could make a glaze out of it for a ham… we used the cheapest pork roast we could find, and even added some cumin and chili power to it to bring out more of those Mexican flavors.

  14. I would never think of adding chipotle to strawberry. What an interesting combo. I think I will have to try it.

  15. Great idea! I will keep this in mind for this year’s jam making day.

  16. There is a pepper guy at our local farmer’s market who sells various fruit/pepper jellies. We LOVE them! And I totally agree with eating/serving with cream cheese, it is the perfect combo! (Came over from Lilluna)

  17. Sounds like a delicious combo!I’ll have to give it a try. :)

    • Give it a go. It really is delicious on many meats or a block of cream cheese with crackers. I’m drooling just thinking about it! Let us know how you like it :)

  18. Reblogged this on smallfarmlife and commented:
    Mmmmm, I’m adding this to my list of recipes to try. I can’t wait til the strawberry plants start dishing out lots of berries!!!

    • That’s great and thanks! And yes, please do try it. It’s truly an amazing flavor combination. Let us know how you like it!

  19. I have never tasted or tried to make anything like this…I think I might just give it a go! Thanks for sharing at A Pinteresting Party.

  20. Hi, I’m stopping in from Boogieboard Cottage link party. Your recipe sounds so good, I can’t wait to try it! I love raspberry chipotle sauce baked on salmon, it is yummy good! Oh! I just started following you on Pinterest too, so come on over to visit me on my blog and on Pinterest if you have a moment.

  21. This is SOOO going on my “Jam To Do List” along with strawberry balsamic jam. The season is almost upon us and I see us needing to pick several flats of berries to make all the jam we will need. Thanks so much for sharing on Tout It Tuesday!

  22. Do you not need to use pectin in this jam

    • Nope, not in this one! This jam is more of a sauce. Just let is biol and reduce down to your desired consistency.

  23. This sounds so good!! I just got 6 qts strawberries today and I am going to make this right now!! I’m going to substitute 1tsp of chipotle powder instead of using the actual chili. Hope it turns out ok. Thanks for the recipe!

    • Awesome, Thanks for trying it out, let us know if the chipotle powder works out for you.

    • Ok, it turned out great! I used 1 1/2 tsp of chipotle powder. It tasted great when I checked it before I jarred it. I let some cool off and put it over some cream cheese. I didn’t notice the chipotle as much as I did before. So maybe next time I would increase the powder to 2 or 2 1/2 tsp. But overall it was fantastic! I can’t wait to try it on the pork tenderloin!

      • Wohoo! That’s awesome! Good to know you can use powder too, thanks for the update!… We loved it over pork, we did even add some chili powder and cumin to the pork roast too, and just cooked it slow for 8 hours… Thanks!

  24. All I can say is “yum!” Those look amazing! If I give you my address will you send me a jar? ;) Haha! Seriously, very cool recipe. Thanks so much for linking up your photos to Oh Snap!shots of the Week. :)

    • Haha, Thanks Lauren! Maybe someday we will provide shipping :)

  25. do you think you could add the lemon, chiptole and salt to strawberry jam and crockpot some meat? i’ve got TONS of strawberry jam my mother in law canned and gave me and we just don’t eat it very fast..

    • I think you could, but you may want to think of it as a sauce. So purée the chipotle peppers and add them slowly to your heated strawberry jam and add the lemon and salt to taste. Once your sauce is made to your taste, then drizzle that over your meat… The major difference will be that your strawberry jam has more sugar and pectin in it, so it will be thicker or thicken up if you let it cool. It might work more like a glaze.

  26. I wanted to let you know we made a half batch (ended up with 2-1/2 pint jars) of this jam this past weekend (we ran out of berries so couldn’t make the full batch). This stuff is a-freaking-mazing!! D and I couldn’t stop scraping the remnants out of the pot after we finished processing the jars. We are hoping u-pick berry season lasts through the weekend so we can pick more berries to make a full batch.

    • So glad you liked it! Thanks for the update :) we love to hear that! Hope you can make a full batch, it won’t last long, haha!

  27. We have tried this and REALLY enjoy it. Would you care if we post the recipe on our blog and link back to this post?

    • Hi! So glad you liked it! We wouldn’t mind at all, just link back, like you said. Thanks :)

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