strawberry habanero jam

directions

1. Crush the strawberries with a potato masher or use a stick blender to blitz a few times until crushed.

   1lb fresh strawberries

2. Take 1/4 of the crushed strawberries and blend with the habanero peppers in a separate container until smooth.

   1lb fresh strawberries, 7 habanero peppers

3. Combine the remaining crushed strawberries, the strawberry/pepper puree, pectin, 1/4 cup of the sugar, and the lemon juice in a pot. Bring to a full rolling boil that cannot be stirred down, stirring constantly.

   25g low sugar pectin, 1/4C white sugar, 1T lemon juice

4. Add the remaining sugar, stirring to dissolve. Return to a full boil and boil for exactly 1 minute.

   1 3/4C white sugar
5. Remove the jam from the heat and skim off any foam.
6. Evenly divide the jam into 8 prepared 4oz canning jars, leaving 1/4" of headspace. If you have a little extra, simply store in the fridge in a separate container. Process the jars in a hot water bath for 10 minutes if canning.