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strawberry habanero jam

(1 rating)
Recipe by
Jolayne Cooper
Americus, GA

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.

(1 rating)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For strawberry habanero jam

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

How To Make strawberry habanero jam

  • 1
    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.
  • 2
    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.
  • 3
    Remove pot from heat. Place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
  • 4
    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
  • 5
    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.