YIELD: 6 cups per batch 
A delicious strawberry jam infused with a little bit of heat! 
1kg (2.2lbs) strawberries 
1-2 chillies, or to taste 
1/3 cup water 
2 tablespoons lemon juice  
3 tablespoons powdered pectin 
4 cups sugar 
1. Wash, hull and chop fresh strawberries and mince chillies (discarding seeds if you prefer). If using thawed berries, measure thawed juice separately (use in place of the water). Place strawberries and water into a large pan. Bring to a boil, then simmer uncovered for 10 minutes. Puree or mash. 
2. Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the jam. Once the time is up, turn the heat off and leave jars in canner until ready to fill.  
3. Whisk lemon juice and pectin into strawberry puree. Bring to a boil over high heat and then add the sugar all at once. Bring to a rolling boil (will foam a lot, and you cannot stir it down) and boil as hard as possible for 1 minute. Then turn the heat off. Discard foam. 
4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
5. Immediately ladle the hot jam into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims with damp paper towel then seal.  
6. Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.  
7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. 

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