STRAWBERRY CHILLI JAM



A delicious strawberry jam infused with a little bit of heat!     
  

Ingredients for  STRAWBERRY CHILLI JAM


Yield: 6 cups

Strawberries, Fresh or Frozen

1kg (2 pounds 3 ounces)

Red Chillies

1-2 (to taste)

Water

85g (3oz)

Powdered Pectin

50g (1 1/2 oz) (i.e. Jamsetta)

Lemon Juice

(Fresh or Bottled)

30g (1oz)

White Sugar

800g (1 pound 12 ounces)

   

METHOD: 

1.  Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
2.  Wash chillies, de-seed (if you prefer) and finely mince.
If using fresh strawberries: rinse berries in water and drain carefully. Discard hulls, leaves and damaged berries (spoilt berries will affect the jam flavour, reduce storage period and increase risk of spoilage).  
    If using frozen strawberries: place frozen berries into a bowl and thaw overnight in the refrigerator. Any juice in the bowl will be added to the recipe as part of the fruit weight.
3.  Measure strawberries and chillies into a large pan and add the water. Bring to a boil. Reduce heat to gentle simmer and cook for 15-20 minutes or until strawberries are very soft, stirring every now and then. Remove from heat. Mash for a rustic jam (or puree for a smooth jam consistency). Strain part (or all) of the mixture through a fine sieve to discard strawberry seeds, if desired.
4.  Prepare jars (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
5.  Place lids into a bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
6.  Add the pectin and lemon juice to the jam pot. Whisk well. Bring to a boil, as high as possible, and then add the sugar all at once. Whisk well. Place jam pot onto heat. Whisk occasionally while the sugar dissolves, to prevent the jam sticking to the pot base. Bring jam to a rolling boil (cannot stir down, mixture will foam). Boil as hard as possible for 1 minute. Then turn the heat off, skim foam from the surface and check for gel stage (jam consistency).
7.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel. Pour the hot strawberry chilli jam into the hot jars to 0.5cm (1/4 inch) from the rim
(TIP: use a jug and jar funnel to fill jars).
8.  Wipe jar rims with a clean, damp cloth to remove any jam residue.
9.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
10.  Return jars of jam into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
11.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
12.  The next day, check jars have sealed before labelling and dating clearly.
13.  Store jars of strawberry chilli jam in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
14.  Refrigerate jars upon opening and consume contents within 6-8 weeks.
    
  

Processing Time for  STRAWBERRY CHILLI JAM  in a Boiling Water Canner


Jar

Size

Altitude

≤ 1,000 feet

Altitude

1,001 - 3,000 feet

Altitude

3,001 - 6,000 feet

Altitude

≥ 6,000 feet

Hot Pack

≤ 1 Litre

(quarts)

5

minutes

10 minutes

10 minutes

15 minutes

             
Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: www.foodpreserving.org

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