Ingredients
1-1/2 pounds fresh strawberries, hulled2 teaspoons grated lemon zest3 tablespoons lemon juice2 to 3 chipotle peppers in adobo sauce, finely chopped1/4 teaspoon salt1 package (1-3/4 ounces) powdered fruit pectin3 cups sugar
Preparation
Place half of the strawberries in a food processor; process until pureed. Chop remaining strawberries.
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.
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.
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.
