Spicy Strawberry Habanero Jam
Are you looking for a really awesome pepper jelly? You have got to try this Spicy Strawberry Habanero Jam. This no-pectin Habanero jelly has long been a favorite in our house and I would love to show you why!
Let me share a few other preserves I think you are really going to like. First is my Pineapple habanero jelly. This is my hubby's favorite spicy jelly I make. Another one we love during the Christmas season (although it can be enjoyed any time of year) is Cranberry habanero jelly. As you can see, we really love these habanero jellies! It is a favorite when making spicy pepper jelly.
Why You Need To Make This Strawberry Habanero Jam- SOON
This jam is a great way to use those in-season strawberries that are so delicious right now. Also, this jam is so versatile, you can use it in so many ways.
It is the perfect blend of sweet and spicy. This is a popular combination in our house, what about you? We use this all the time on so many things!
If you are canning this jam, it will last for several years in your pantry. One of the really cool things about preserved foods of any sort is their longevity. These will last a very long time and well beyond the strawberry season.
This also makes a great food gift if you're wanting to share the bounties of the season. I personally love getting preserves as gifts and people I have shared this with have loved it as well.
- Strawberries- Make sure to get the freshest, best strawberries available to you for this recipe. Take the time to sort through the containers at your grocery store or farmer's market. I like to wash my strawberries before making the jam, but if I am being honest, it is cooked long enough you probably don't have to worry about it. 🙂
- Habaneros- I love the heat of habaneros with fruit jam. Once you make this recipe you'll understand why. If you love really spicy jam, stick to the recipe, if you don't like it as spicy, add in a few less. I will give my recommendations.
- Granulated sugar- I don't recommend making changes to this. Granulated sugar is the easiest and best for jam-making.
- Red bell pepper- This contributes to the delicious flavor as well as the color.
- Lemon Juice- This is an essential ingredient. The fruit cannot gel without the proper amount of acid. You can also use citric acid, but I didn't have any on hand.
Ways To Eat Pepper Jam
There are a lot of ways to eat this spicy strawberry habanero jam. Let me share a few of my family's favorites. You can use it as a glaze over different kinds of meat, fish, or vegetables. You could top bagels with cream cheese with this jam. Another way to use it as a topping for ice cream. It adds a nice little kick with the creamy ice cream. The jam is delicious as a spread on breakfast sandwiches, or with crackers and cream cheese. It would make a great barbecue glaze or on top of yogurt or cottage cheese. The possibilities are endless!
Spicy Strawberry Habanero Jam
- 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!
- 1/4 cup lemon juice
- 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.
Your recipe for the strawberry-habanera pepper jelly sounds great & I can't wait to make it. I think the fresh strawberries in Georgia are about gone for the year though. I'd rather use fresh ones but the grocery stores may have fresh ones grown somewhere else. I've made several batches of the regular green pepper jelly which is good though not spicy. I have to ask about the "water bath" you use if you want to keep extra jars on the shelf instead of refrigerating. Do you do this in order to "seal" the jars? Please advise! Thanks so much! Jennifer