Spicy Strawberry Pepper Jam

Instructions:

1. Add the strawberries, sugar, honey, bell pepper, jalapeños or habanero, lemon juice, ginger if using, and salt to a medium saucepan.
2. Stir and let the mixture rest for 5 minutes, allowing the strawberries to release their juices.
3. Bring the mixture to a simmer over medium heat, stirring often to prevent sticking.
4. Add the pectin and continue simmering for 8 to 10 minutes, or until the jam has thickened and turned glossy.
5. Taste and adjust sweetness or heat to suit your preference.
6. Remove from the heat and allow it to cool slightly; it will continue to thicken as it cools.
7. Transfer the jam to jars and refrigerate, or process using a water-bath canner for extended storage.

Variations

• Add a splash of balsamic vinegar at the end for rich, gourmet depth.
• Replace some of the strawberries with raspberries for a tart, vibrant blend.
• Use serrano peppers for a green, sharper heat profile.
• Add a teaspoon of vanilla for a warm, aromatic finish.
• Stir in finely chopped fresh basil for a summery twist.

Tips

• Use ripe, fragrant strawberries for the fullest flavor.
• Dice peppers very finely to ensure even distribution throughout the jam.
• If using powdered pectin, whisk well to avoid clumping.
• Test the consistency by placing a small spoonful on a chilled plate; it should gently hold its shape.
• When canning, ensure jars are sterilized and maintain proper headspace for a safe seal.