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.

pinch tips: Non-Stick Rice Every Time



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

Directions Step-By-Step

Rinse 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.
Stir 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.
Remove pot from heat. Place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
NOTES: 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
Jam 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