- 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.
- 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.
- Stir sugar into fruit, along with the habanero, lemon juice, and apple cider vinegar.
- **I know 7 cups of sugar is a lot, but it is necessary for the jam to set properly.
- 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.
- Remove from heat and spoon off any foam with a metal spoon.
- From this point, either:
- Ladle jam into jars (a funnel helps this process) and let cool. Once cooled, keep refrigerated. Jam will keep for a few weeks refrigerated.
- Ladle jam into jars and process jars according to the following canning tutorial:
- Canning 101: Part 1
- Canning 101: Part 2