Chipotle, Strawberry & Lilikoi Jam
8 cups strawberries
1 can Chipotle Chiles in Adobo
4 cups raw organic sugar
1 cup honey
1 cup Lilikoi juice
2 envelopes of LIQUID Pectin
Put jars, lids and seals in dishwasher and run on the hottest temperature. Leave in the dishwasher till you are ready to use. If you don't want to to this, wash all items and then place in a pot of boiling water for 5 minutes and leave in the hot water till you are ready to use them.
Process chiles, lilikoi and berries in a food processor, being careful not to over process, you want some pieces of berry.
Makes 12 pint jars of jam.
Pour berry mixture, sugar & honey into a large pot. Cook, stirring frequently till mixture comes to a boil. Add the liquid pectin and cook for another 5 minutes. Immediately pour the hot jam into hot jars and put the lids on. Once you have completed this, put the jars into a canner with warm water and bring to a boil for 10 minutes. Remove and cool. Once the jam is completely cool it will solidify. If you want to use it as a glaze, just heat it up in a small pan. This is also great served over cream cheese or marscapone.