Strawberry Habanero Jam

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Serves: 6 (12-ounce) Jars

4 cups crushed strawberries, washed and hulled*
3 habaneros, seeds removed and finely minced**
7 cups sugar
1 lemon, juiced
1 tablespoon apple cider vinegar
1 pouch of Liquid Fruit Pectin (I use Certo)

*make sure to measure out the strawberries crushed. It will probably take between 3 to 4 pints of whole strawberries.

**make sure to wear plastic gloves when mincing the habaneros. I usually just make a makeshift plastic “mitten” with a plastic bag.

Using a potato masher or your hands, crush the strawberries in a large bowl, leaving some bits of the fruit for a good textured jam. Measure out 4 cups of crushed strawberries into a pot.
Stir sugar into fruit, along with the habanero, lemon juice, and apple cider vinegar.
**I know 7 cups of sugar is a lot, but it is necessary for the jam to set properly.
Over high heat, bring mixture to a full rolling boil, which is a boil that doesn’t stop boiling when stirred. Stir in pectin quickly and return to a full rolling boil for exactly 1 minute, stirring constantly.
Remove from heat and spoon off any foam with a metal spoon.
From this point, either:
Ladle jam into jars (a funnel helps this process) and let cool. Once cooled, keep refrigerated. Jam will keep for a few weeks refrigerated.
Ladle jam into jars and process jars.