This jam adventure took a turn for the hawt n’ spicy! OK, not so spicy, but it came out delicious regardless and may be my favorite jam so far. Who would have thought that strawberries and habanero peppers could taste so good together?
Originally, I was going to call this jam ‘Hotter than Hades’, but it felt like such a lie when the actual jam came out not that spicy. Don’t get me wrong, the habaneros give a nice kick to the jam and the heat kind of creeps up on you after a few spoonfuls. This recipe probably could have been a lot spicier (which wouldn’t have been such a bad thing), had I kept some of the seeds and veins of the peppers in the mix. So, if you would like to kick this recipe up a notch, I suggest doing just that. Or you could lessen the amount of sugar. Your call.
A small word of warning: wear gloves or something protective as you chop the habanero peppers. This jam session was shared with two wonderful friends of mine and one took the fall for us, by chopping the habaneros. Our pride got to us. We thought we could take it. Not so — a mere half hour after having chopped the peppers with her bare hands, she started to feel a slight tingling sensation. We thought, “Oh, not so bad.” Ten minutes later, it had become a stinging, burning feeling. The feeling would remain for the next 24 hours.
In the end, it’s a delicious mix of sweet n’ spicy. We made a nice batch of cheesy biscuits to go with it and it tasted great. Also, goes great on top of slices of gruyere cheese. Eat well!
My version of the recipe can be found here