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This low-in-sugar jam has a slightly smoky, slightly tangy taste in the background (don’t worry – it’s not enough to overpower the berry taste) and makes a great add-in for freezer pops, ice creams, etc.

Strawberry Chipotle Jam

1 lb. strawberries, washed and de-stemmed
2 Tbsp. sugar

In a large skillet over medium heat, mash the strawberries and sugar with a potato masher until the berries are broken up and well on their way to being somewhat smooth. The sugar should disappear.


1 Tbsp. adobo sauce from a can of chipotles
2 Tbsp. Jack Daniel’s Honey

Bring up to a low boil, drop the heat and simmer (slow tiny bubbles every once in awhile) about 20 minutes or until thickened and sludgy. When you drag a wooden spoon through the mixture, you should have clear tracks left.

Pour into sterilized glass canning jars (making sure to leave some head room) and screw on the lid.

Boil the jars a good 5 minutes to seal.

Makes 2 8 ounce jars.