The recipe is from a community cookbook called The Delft 'n Spoon. The Esther Circle of The First Reformed Church in West Sayville, New York .
7 Cups Strawberries, (around 3 lbs.)
2 large Lemon, zested and juiced
6 1/2 Cups sugar
2-3 canned Chipotle Peppers (packed in Adobo sauce- if you like it spicy,double the chipotles)
1 tsp. Salt
Crush the berries into small pieces, if it's more than 7 cups, not a problem!
In a blender, add the lemon juice, zest, and chipotles that you’ve picked out of the can. Blend until liquefied.
In an 8 quart stock pot, place the liquid from the blender, berries, salt and all of the sugar. Heat on medium high heat and bring to a low boil. Simmer for 15 minutes, watching and stirring constantly. It may boil over, so watch the pot.
Check for gel consistency by placing a teaspoonful of jam on a frozen plate. If you can draw your finger in a straight line through it and it stays separated and not runny than go to the next step. If the jam isn't just right, continue to simmer and check it this way every 5 minutes.
Place the hot jam in sterilized jars and seal in a hot water bath. If you have never canned before, I added a link below.
This site has lots of good information.
Featured July 21, 2015 on Yesterfood
Featured July 23, 2015 on Posed Perfection
Featured July 23, 2015 on Miz Helen's Country Cottage
Featured August 4,2015 on Tasty Tuesday -
Information on how to water bath for canning