Spicy Strawberry Habanero Jam
If you love sweet and spicy combos, you are going to love this Spicy Strawberry Habanero Jam!
Servings: 4
Equipment
- saute pan, funnel, mason jars
Ingredients
- 2 pounds strawberries I prefer fresh, but you can also use frozen, thaw first
- 5 cups granulated sugar
- 1 red bell pepper
- 4-8 habaneros This will depend on your tolerance for pain!
- ¼ cup lemon juice
Instructions
- Chop strawberries into small pieces. I love to use my food processor for this as it saves so much time!
- Chop your habaneros and bell pepper as well into small pieces. Remember safety when working with the habaneros. Wear gloves. NEVER touch your face. Wash and wash your hands.
- I also like to chop these in the food processor. I cut off the top of all the peppers and removed seeds. Then threw them in whole and pulsed.
- Combine all ingredients in saute pan.
- Cook over medium heat, stirring occasionally until you hit the "gel point". I am at a higher altitude here, so my gel point is about 195 degrees.
- If you are canning these, sterlize your jars while the jam is cooking. You will also need to bring a big pot of water to boil for the canning water bath.
- Pour the hot liquid into the hot jars.
- Place on lid and ring. Lower carefully into your water bath. Process for about 15 minutes.
- Remove and allow it to cool. In about 12 hours, check your seal.
- If you are not canning, I never do as this jam disappears too quickly in our house. Just store them in a container in the fridge for up to 3-4 weeks.
- Now, sit back and enjoy. You deserve it.