Kick Out the Jam

Had a bowl of strawberries in the fridge that were probably a day away from getting dumped in the garbage. But as my dad always says, “to waste is a sin.” So I decided to make jam, with a kick.

Strawberry-Chipotle Jam
about a quart of strawberries, hulled, quartered, and mashed with a potato masher
1/2 cup sugar
juice of 1 lemon
zest from 1 orange
a pinch or two ground chipotle, to taste

Combine first four ingredients in a heavy skillet and bring to a gentle boil over medium-high heat. Cook, stirring frequently, until thickened, about 10 minutes. Stir in chipotle and let cool. Store in a glass jar.



But wait, that’s not all. This tart, sweet, and spicy spread also inspired a late-night snack—a grilled turkey wrap with strawberry-chipotle jam and blue cheese. Nathan likened it to a savory Pop Tart, which sounds like a great idea to me!