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.
Add
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.
Gastography 
those all sound fantastic. I wish I could find chipotle chillies here…
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You should be able to source them online… maybe Amazon? If all else fails in that direction, places like Whole Foods (which may have canned) or online retailers like Penzley’s sells ground chipotle. Not as spicy or vibrant, but the smoke taste is nice. I use as a chili powder enhancer.
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That sounds very interesting. Probably be nice with other berries too.
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It is! I made the same with Ranier Cherries to good effect and am thinking about giving blackberries the same treatment – maybe with a hit of vanilla.
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The blackberry idea sounds really good. I think redcurrants would be nice too … so hard to find though.
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Those would be kind of amazing. I think I’ve seen fresh currants for sale maybe once? Dried, I’ve seen in European groceries; I’m guessing fresh are kind of scary to most people.
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