Smoky & Sweet Strawberry Chipotle Jam

• 1-1/2 pounds fresh strawberries, hulled
• 2 teaspoons grated lemon zest
• 3 tablespoons lemon juice
• 2 to 3 chipotle peppers in adobo sauce, finely chopped
• 1/4 teaspoon salt
• 1 package (1-3/4 ounces) powdered fruit pectin
• 3 cups sugar

1. Place half of the strawberries in a food processor; process until pureed. Chop remaining strawberries.
2. In a large saucepan, combine strawberries, lemon zest, lemon juice, peppers and salt. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
3. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

fresh strawberries, lemon zest, lemon juice, peppers, salt, powdered fruit pectin, sugar

Taken from www.tasteofhome.com/recipes/smoky-sweet-strawberry-chipotle-jam/ (may not work)