Ingredients:
1 1/2 lbs. fresh strawberries, hulled
2 tsp. grated lemon peel
3 Tbsp. lemon juice
2-3 chipotle peppers in adobo sauce, finely chipped
1/4 tsp. salt
1 pkg. (1 3/4 oz.) powdered fruit pectin
3 c. sugar
Directions:
Place half of the strawberries in a food processor; process until pureed. Chop remaining strawberries.
In a large saucepan, combine the strawberries, lemon peel, lemon juice, peppers and salt. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Stir in sugar; return to a rolling boil. Boil and stir 1 minute.
Remove from the heat; skim off foam. Ladle mixture into 5 hot half-pint jars, leaving 1/4 inch 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 in canner with simmering water, ensuring they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars; cool.
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