Strawberry Chipotle Jam with Liquid Pectin

Oh hey, remember when this used to be a food blog and not a blog about Hackbright?

Right.

So one of my friends gifted us a jar of strawberry chipotle jam for Christmas a few years ago and it was fantastic. I've been making a variation of it ever since, but it's been been awhile. For whatever reason, it's always been easier for me to get liquid pectin and all of the recipes I've seen call for powdered pectin. Here's my converted recipe because I originally started this blog as a way for me to catalog things that I thought I'd want to come back to and I'm kicking myself for not writing this down earlier.

Everything is better with a highly enthusiastic child in the background

Strawberry Chipotle Jam with Liquid pectin

1 c (or 1/2 lb) strawberries, chopped
1 chipotle pepper, minced
1 c (or 100 g) granulated sugar
4 t lemon juice
3 T liquid pectin

1. Combine strawberries, chipotle, sugar and lemon juice. Bring to a rolling boil for 1 full minute.
2. Stir in pectin and bring back to a rolling boil for at least 1 minute
3. Make sure that the jam is sheeting and remove from heat
4. Let the jam cool a bit and then pour into a pint-size mason jar.

I like to consider this "nano-batching" because it just makes a jar and then you don't need to worry about the canning aspect of jam making. Be sure to refrigerate the leftover pectin.