Flirting with the Devil Jam


  • 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

To Do

  1. Put your testing spoon in the freezer.  You’ll use this for testing the jam later.
  2. 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.
  3. 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).
  4. 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


One thought on “Flirting with the Devil Jam

  1. Pingback: Flirting with the Devil | Simple Synthesis

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