6 cups strawberries, washed and cut in half
1/2 can chipotle chiles in adobo sauce
3 cups sugar
1/4 cup lemon juice
5 TBSP real fruit powdered pectin
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 3/4 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.