Introduction: Strawberry Habanero Jam
Get ready for sweet & spicy yummy goodness
Step 1: Ingredients and Instructions
Lemon - 1
Apple cider vinegar-1 tablespoon
Liquid fruit pectin-1 pouch
6 pint size or 12 small jelly jars
Large canning pot with lid
***Important***You need to prewash all of your new jars and lids in very hot soapy water. Then put them into a pot filled with hot water and bring to a simmer. You don't have to bring to a rolling boil, this is only so that they won't crack when you fill them with Hot Jam! Once you fill these with jam, then you will return them all to the hot water bath and boil so that you won't get any food born bacteria!
Instructions for jam:
chop and mash 4 cups of strawberries in a pot. Cut up, de-seed and squeeze 1 lemon into the strawberries. Add 7 cups of sugar and 1 tablespoon of apple cider vinegar. Stir all these ingredients until mixed. Turn on the stove top and bring the mixture to a rolling boil for 1 minute while constantly stirring.
Quickly stir in your 1 pouch of liquid pectin. This will stop the boil and you must bring to another rolling boil while stirring constantly for 1 minute.
After this, you can turn off the stove and remove the pot from heat. The jam will be thick.
*Cooking the sugars and pectin makes the jam the right consistency. There is a test you can do for this as well- put an ice cold spoon into the jam and lift up. The jam should stick to the spoon. You can let the jam sit for a few minutes to thicken even more before ladleing into the jars.
Now it's time to can! Put your canning funnel on top of a jar and ladle in the jam. Leave a quarter of an inch at the top for air. Seal and close the lids really tight. Place your filled jam jars into a pot of hot water. Cover and bring to a violent, rolling boil for 10 minutes. Remove from heat. Let the jars soak in the hot water bath for 5 minutes. Finally, take them out and place on a towel in a warm room. Let these cool. Best part is you can eat your very own home made jam! They should last on the shelf for up to 6 months. Always Refrigerate after opening. This recipe makes about 12 small jars of jam. Enjoy!
Participated in the
Canning and Pickling Contest 2016