Strawberry Habanero Jam




  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