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Strawberry Habanero Jam

  • Yield: 6 (12-ounce) Jars 1x


  • 4 cups crushed strawberries, washed and hulled*
  • 3 habaneros, seeds removed and finely minced**
  • 7 cups sugar
  • 1 lemon, juiced
  • 1 tablespoon apple cider vinegar
  • 1 pouch of Liquid Fruit Pectin (I use Certo)
  • *make sure to measure out the strawberries crushed. It will probably take between 3 to 4 pints of whole strawberries.
  • **make sure to wear plastic gloves when mincing the habaneros. I usually just make a makeshift plastic “mitten” with a plastic bag.


  1. Using a potato masher or your hands, crush the strawberries in a large bowl, leaving some bits of the fruit for a good textured jam. Measure out 4 cups of crushed strawberries into a pot.
  2. Stir sugar into fruit, along with the habanero, lemon juice, and apple cider vinegar.
  3. **I know 7 cups of sugar is a lot, but it is necessary for the jam to set properly.
  4. Over high heat, bring mixture to a full rolling boil, which is a boil that doesn’t stop boiling when stirred. Stir in pectin quickly and return to a full rolling boil for exactly 1 minute, stirring constantly.
  5. Remove from heat and spoon off any foam with a metal spoon.
  6. From this point, either:
  7. Ladle jam into jars (a funnel helps this process) and let cool. Once cooled, keep refrigerated. Jam will keep for a few weeks refrigerated.
  8. or
  9. Ladle jam into jars and process jars according to the following canning tutorial:
  10. Canning 101: Part 1
  11. Canning 101: Part 2