Strawberry Habanero Jam Recipes

HABANERO PEPPER JAM - THE RECIPE

Steps:

• Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you'll wind up with a puree.
• Scoop out the peppers and add to a large pan.
• Add sugar, vinegar, lemon juice, and salt.
• Bring to a boil then reduce heat to low and simmer for about 10 minutes.
• Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
• If using food coloring, add it now and stir.
• Ladle jam into sterilized jars and cover.
• Process jars in a boiling hot water bath for 10 minutes.
• Remove and let cool overnight.

MONTE CRISTO WITH STRAWBERRY HABANERO JAM

Steps:

• For the strawberry habanero jam: In a 4-quart saucepan set over medium heat, add the sugar, orange zest and juice, and stir until the sugar dissolves. Turn the heat up to high and add the strawberries and habanero. Bring to a boil, stirring often, until the temperature reaches 200 degrees F on a candy thermometer. Once the jam has reached that temperature, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week.
• For the custard: In a baking dish, whisk together the, milk, salt, sugar, nutmeg and eggs. Reserve.
• For the sandwich build: Preheat a griddle over medium heat. Top a slice of Texas toast with a slice of cheese, one-quarter of the ham, a second piece of cheese and the second slice of toast. Dip the sandwiches into the custard, letting the excess drip off. Add some butter to the griddle and gently pan fry each sandwich until golden brown, 2 to 3 minutes each side. Remove from the griddle, dust with some powdered sugar, if using, and serve some strawberry habanero jam on the side.

HABANERO STRAWBERRY JAM

Steps:

• In a Dutch oven, combine strawberries, peppers and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

RASPBERRY HABANERO JAM

Steps:

• Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

STRAWBERRY JALAPEñO JAM

Steps:

• To begin, you will need to prepare 8 half pint canning jars and lids. Have these prepped and ready to go, along with your hot water bath canner (or steam canner) and canning supplies.
• Combine the crushed strawberries, minced jalapeño peppers, lemon juice and pectin in a large stock pot.
• Bring this mixture to a simmer, stirring continually. When it begins to bubble, add in the sugar.
• Br128ing the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.)
• Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.
• Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.
• Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Jars should be filled to 1/4 inch head space.
• Use a damp cloth to wipe the rim of the jar, making certain it is clean. (I dip the cloth in white vinegar.) Place a lid and ring on the jar, and place it into your canner.
• Process your jars in the hot water bath for 10 minutes. (Adjust for elevation.) Lower the jar rack down into the boiling water. The water should be at least on inch above the tops of the jars. Let the water come to a rolling boil, then start your timer.
• After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the "Ping!" of success. The sound of the lids suctioning down and vacuum sealing.
• After 24 hours, you can remove the rings if you like and store the sealed jars in your pantry.
• Open jars must be refrigerated.
• Enjoy!

STRAWBERRY HABANERO JAM

Steps:

• Sterilize jars and lids according to safe canning practices.
• Prepare the Strawberries: First wash berries and then remove the hulls. Crush the berries 1 cup at a time with a potato masher for the most uniform results. Do not use a blender, food processor, or hand blender. Crushing by hand yields the best results. Measure 5 cups of crushed berries and pour them into a large, non-aluminum pot.
• Carefully measure the sugar in a separate bowl.
• Stir the box of pectin into the crushed berries in the pot. Add butter to reduce foaming. Turn the stove to high and bring the berry and pectin mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) while stirring constantly. Stir in the peppers, lemon juice, apple cider vinegar and the sugar. Return to a full rolling boil. Boil exactly 1 minute, while stirring constantly. Remove from heat.
• Skim off any foam. Ladle jam into prepared jars, filling to within 1/8-inch of the top. Wipe jar rims and threads with a clean cloth or paper towel. Carefully place the flat lid on the glass rim. Then screw on the band. Place jars on elevated canner rack. Lower rack into canner. Water must cover jars by 1 to 2 inches; add more boiling water if needed. Cover and bring to a gentle boil. Process the jars for 10 minutes. Carefully remove the jars from the canner and sit them on a dishcloth on the counter. After jars cool, check seals by pressing the middle of the lid with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.
• Let jars stand at room temperature for 24 hours. Store unopened jars in a cool, dry, dark place for up to 1 year. Refrigerate open jars of jam for up to 3 weeks.

STRAWBERRY RHUBARB JAM RECIPE (NO PECTIN!)

Steps:

• Cut the rhubarb into small pieces. Trim the strawberries and cut them into halves.
• Set a large 7-8 quart saucepot over medium heat. Add the strawberries, rhubarb, sugar, lemon juice, and salt.
• Bring to a boil, then lower the heat to a very low boil and cook for one hour. Make sure to stir the jam every 5 to 10 minutes so that it doesn't burn on the bottom.
• Once the jam has cooked for at least an hour, place a cooking thermometer in the pot. Wait for the jam to reach 203 to 205°F. The jam may need up to another 30 minutes to reach this temperature, or it may already be there!
• Turn off the heat and stir in the vanilla extract. Use a ladle to carefully move the hot jam to four clean pint jars.
• If planning to freeze, make sure to leave 1 inch at the top of the jar unfilled, for expansion. If planning to can, follow proper canning protocol at this point.

STRAWBERRY HABANERO JAM

Steps:

• 1. Rinse strawberries in cold running water and hull them. Quarter strawberries and place in a heavy-bottomed pot, add sugar, habaneros and orange juice. Stir well to combine. Bring to a boil over medium heat, stirring often.
• 2. Stir occasionally until the jam reaches 220 degrees on a candy thermometer. This will take approximately 25-35 minutes. Use a potato masher to smash the strawberries. If you desire a less chunky consistency, you can use a food processor or immersion blender to blend it smooth.
• 3. Remove pot from heat. Place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
• 4. NOTES: You can adapt the recipe to suit your desired heat level. Mild heat - 1 habanero, seeds and veins removed Medium heat - 2 habaneros, seeds and veins removed Hot heat - 3 habaneros, seeds and veins included Fire - 4 or more habaneros
• 5. Jam will keep in the refrigerator for at least 2 weeks. You can also process it to keep longer. Follow manufacturer's instructions if you want to can.