SPICY STRAWBERRY JAM
“The rule is jam tomorrow and jam yesterday but never jam to-day.”
“It’s jam every other day; to-day isn’t any other day, you know.”
Through the Looking Glass.
This is jam with an attitude.
Best served with a dollop of goat cheese on a crispy cracker…
Spicy Strawberry Jam
2 pounds fresh strawberries hulled and chopped
1 3/4 cups sugar
2 serrano peppers
(other spicy peppers can be substituted – I used 4 Thai chilis – Oh my, the heat)
Juice from 1 small lemon approximately 2 tbsp
Place strawberries and sugar in a large skillet with the heat turned off.
Stir well and allow to sit for at least 10 minutes.
This will allow some of the liquid to release from the berries.
While the strawberries are macerating, dice the peppers finely.
If you want less heat, scrape out the seeds before dicing.
Stir the peppers into the strawberries and sugar.
Add the lemon juice.
Turn the heat to medium and allow the mixture to come to a simmer, stirring frequently.
The skillet will slowly fill with more liquid as it releases from the strawberries.
Continue stirring the jam as it simmers until most of the liquid has evaporated or thickened up.
This may take anywhere from 15-30 minutes.
Keep in mind that the jam will continue to thicken once it cools.
Once the jam is thick, remove it from the heat.
Can store in the refrigerator for up to one month.
adapted from Savory Simple