Hello there, friends! Is it getting warmer where you live? We’ve had some seriously cold weather over the last few days, but we’re starting to warm up a bit now. But, don’t worry…if it’s still chilly where you are, I’m bringing you a little heat with this strawberry rhubarb chipotle jam recipe I’m sharing today.
This is not your typical peanut butter sandwich kind of jam. It’s definitely got some heat! The chipotle gives it a little bit of a smoky, spicy flavor, but it takes a second before it hits you. Oh my gosh, this stuff is seriously amazing! It’s so good on grilled meats like chicken or pork, which is perfect for your next barbecue. But, using it to top cream cheese is probably my favorite. If you’re having a party, just pour some of this over a block of cream cheese and serve with crackers, and I promise you it will be gone it minutes. I also like to toss it with cocktail meatballs and serve it as another appetizer.
Don’t these strawberries and rhubarb just look mouthwatering? I’m a sucker for them every time I see them in the grocery store. I just have to pick some up! Until I met my husband, I had no clue what rhubarb was. He said it used to grow like weeds in his mother’s garden, and he’s always asking me to make something with it. If you haven’t had rhubarb before, it’s very tart, so it pairs well with something sweet like strawberries. Late spring is when you’ll start to see it in your grocery store or farmers’ market. And, now I have a new use for it with this jam recipe.
Have you ever made jam before? Are you little nervous about making it? Don’t be! It’s so easy and really doesn’t take long to make. I don’t have canning equipment, so after I put it in jars, and it cools down to room temperature, I store it in the fridge for up to 3 weeks (it usually doesn’t last that long) or the freezer for up to a year. That makes the whole process even easier!
- 3 cups strawberries, halved
- 3 cups rhubarb, sliced
- 1/2-1/3 of a 7 oz. can of chipotles in adobo sauce
- 1/4 cup apple cider vinegar
- 3-5 cups sugar
- Box of pectin, I used Sure Jell
- Add strawberries, rhubarb, and chipotles to a food processor or blender and pulse until you have fine chunks of fruit.
- In a stock pot or dutch oven heat fruit mixture, vinegar, and pectin on medium high heat stirring constantly just until it comes to a full rolling bowl.
- Start by adding 3 cups of sugar and stir until dissolved. Add more sugar if needed.
- Once all sugar is dissolved and mixture returns to a full rolling bowl, allow to boil for 1 minute.
- Remove from heat and skim any foam off top, if needed.
- Ladle mixture into prepared half pint jars and either add jars to a water bath or store in fridge or freezer once cooled.
The sugar amount can vary depending on how sweet the fruit is. I started with 3 cups of sugar, tasted a cooled off spoonful, and added more as necessary.
Both the sugar and chipotle mellows as the jam sets, so it should be alright if the mixture is a little too sweet or spicy initially.
If you do not use a water bath, you can store jam in the refrigerator for up to 3 weeks or freezer for up to a year.
Yields 6 half pints
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 2033Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 141mgCarbohydrates 520gFiber 4gSugar 505gProtein 2g
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Once you try this recipe, you’ll want to share it. And, with these cute labels, they make great teachers’ gifts or parting gifts for your next Memorial Day or 4th of July BBQ! They’re easy to print out using these 2 inch round labels, and the printable file is available for free in my resource library, along with my recipe binder, pantry and spice labels, and more printables for all over your home.
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Let me know if you try the recipe! I’d love to hear how it turned out for you.
Here’s a picture for you to pin for later:
I’m linking up with the Pretty Project Party!
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