Strawberry Habanero Jam

Jolayne Cooper


My husband was given some habanero peppers, so I was looking for a recipe to use them. I found this one and thought I would try it. I roasted chicken and then used this as a BBQ sauce. We had several guests and they loved it. My husband has been using it as jam on his bread. I want to get some ice cream and try it as a Sundae. This recipe was developed by "The Slow Roasted Italian."

I hope you enjoy it.

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10 Min
40 Min
Stove Top


2 lb
fresh strawberries, hulled and quartered
3 c
habanero peppers, seeds and veins removed (diced)
2 Tbsp
orange juice


1Rinse strawberries in cold running water and hull them. Quarter strawberries and place in a heavy-bottomed pot, add sugar, habaneros and orange juice. Stir well to combine. Bring to a boil over medium heat, stirring often.

Step 2 Direction Photo

2Stir occasionally until the jam reaches 220 degrees on a candy thermometer. This will take approximately 25-35 minutes. Use a potato masher to smash the strawberries. If you desire a less chunky consistency, you can use a food processor or immersion blender to blend it smooth.

Step 3 Direction Photo

3Remove pot from heat. Place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.

4NOTES: You can adapt the recipe to suit your desired heat level.
Mild heat - 1 habanero, seeds and veins removed
Medium heat - 2 habaneros, seeds and veins removed
Hot heat - 3 habaneros, seeds and veins included
Fire - 4 or more habaneros

5Jam will keep in the refrigerator for at least 2 weeks. You can also process it to keep longer. Follow manufacturer's instructions if you want to can.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free, Dairy Free
Other Tag: Quick & Easy