Sweet and a little spicy, this Small Batch Strawberry Habanero Jam is perfect for cheeseboards, sandwiches and more.
It had been weeks since I was last at the community garden when I stopped by recently to harvest the tomatoes that have grown and matured in my absence. They were plump and red, ready for slicing and enjoying. My basket filled quickly and I moved on to the peppers, beets, carrots, harvesting what was ripe and checking on what needed more time.
Our master gardener, a man who has solved every plant problem I’ve had for the last decade, was there. He proposed building a permanent trellis for my boxes and I agreed. This was something I wanted years ago, but couldn’t figure out. He said he’ll build it when the peppers die off.
“Do you like hot peppers,” he asked, a glimmer in his eyes. And then he led me through the boxes and across the land to his own. Habaneros, jalapeños, scotch bonnets. He offered me whatever was ripe. I didn’t know what I’d use them for when I agreed.
We wandered back, talking about the success of tomatoes and remembering the year that a flood led to my best tomatoes because they were watered from below for weeks. He remembers everything — even the year I didn’t garden at all, too lost in depression, upheaval and deadlines to get my deposits in.
And then we went our separate ways, me home to imagine recipes with the peppers and him to tend to an errant pile of mulch. I’ll see him again soon.
This Strawberry Habanero Jam is how I decided to use some of my haul, bringing together the sweet fruitiness of the strawberries with the heat of the peppers. It’s the nostalgia of warm summer days and the fierceness of enduring flavors. Personally, I love when sweetness meets spiciness in condiments like this, giving you a little of both in a perfect balance. It’s perfect for serving with creamy cheeses on cheeseboards or even adding depth to your favorite grilled burgers.
This jam can be as spicy as you want it. One pepper, seeded, gives it a hint of a bite. If you leave the seeds, the fire becomes more pronounced. Add another pepper and the sweetness and heat will battle for attention in equal measure. It’s all in how you want it.
Strawberry Habanero Jam
Sweet meets spicy in a perfect balance in this Strawberry Habanero Jam recipe. Perfect for serving with creamy cheeses and whenever you need an unexpected sweet heat component.
Ingredients
- 3 cups quartered fresh strawberries
- 1 1/3 cup granulated sugar
- 1-2 habanero peppers, finely chopped (see notes for heat recommendation)
- 1 tablespoon lime zest
Instructions
- In a medium saucepan, stir together the strawberries, sugar, habanero peppers and lime zest. Turn the burner on to medium-high and bring the mixture to a boil while stirring. The fruit will release its juices as it heats.
- Reduce the heat to low and simmer for for 40-45 minutes, stirring every few minutes to ensure it doesn't burn or stick. The jam is done cooking when it's thickened and a spoon dragged through it leaves a wake.
- Transfer the jam to jelly cars and close with a lid. Let cool at room temperature before storing in the fridge or freezer.
Notes
For mild heat, use 1 habanero pepper and remove the seeds before finely chopping.
For spicy jam, use 2 habanero peppers and finely chop all parts of them.
Always wear food safe gloves while chopping hot peppers.