- 5 cups chopped strawberries
- 1/4 cup lemon juice
- 1 Tbsp. cider vinegar
- 1/4 cup finely chopped Habaneros (seeded and deveined if you so desire)
- 1/2 Tbsp. butter (optional — used as an anti-foaming agent)
- 7 cups white, granulated sugar
- 1 pack liquid pectin
- Put your testing spoon in the freezer. You’ll use this for testing the jam later.
- Place all but the sugar in a large, non-reactive pot and bring to a strong, rolling boil (about 10 minutes). Be sure to stir occasionally, to avoid burning or sticking to the bottom of your pot.
- Add the sugar and return to a boil. Allow to boil down until it comes to your desire gelatinous consistency. Remember that spoon I had you put in the freezer? Go get it. Test your jam by taking a dollop onto the frozen spoon and allow it to come to room temperature. Check to see if the jam is the right kind of ‘gooey-ness’ that you desire. If it’s still too runny for your taste, let it boil further and add a little more pectin (I ended up using about a pack and a half).
- Once it is at the right kind of jammy texture for you, you can start to ladle into your freshly sterilized jars. Seal them in your canning pot for about 7 minutes. Invert the jars for about 2 minutes. If you don’t do this, you run the risk of having all of the strawberry pieces pile at the bottom before it can cool.
YIELD: 9 quarter pint jars
Original recipe found here