In a blender, toss in the lemon juice, the zest and the chipotles that you’ve picked out of the can. Blend until liquified.
Place all ingredients, except the sugar, into a large pot. Cook, over medium-high heat, stirring frequently until mixture comes to a boil. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Immediately pour the hot jam into sterilized jars and put the lids on. Process in a water bath for 10 minutes.