This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar. Once the jam has cooked to consistency, pour into jar, let cool and refrigerate.
"*" See Kitchen Notes for more information or links to special ingredients.
Measure the sugar and add to the sauce pan with the berries along with the lemon and red chile flakes.
Set the timer and stir at a full boil for 15 minutes. At 15 minutes test the jam or using a candy thermometer, check the temperature of the jam*.
To test the jam without a thermometer, dip a metal spoon into the jam and then raise it up out of the pot. Turn the spoon sideways. If the droplets flow together into one drop, the the jam is very close to being done. Pull the small saucer from the freezer and place a dollop or two of jam onto the saucer. If it spreads out, the jam’s not done. Return the saucer to the freezer, continue to stir the boiling jam, and try again in 2-3 minutes. The jam is done when a dollop does not spread out but retains its shape. It usually takes about 15 to 18 minutes for this amount of jam to be ready. OR at 15 minutes add a candy thermometer to the pot and use temperature to know when the jam is ready.
Wash and rinse a clean pint jar (do not dry). Add about an inch of water to the jar and place in microwave for 1.5 minutes. Using jar grips, pour out the hot water and place jar on a clean towel until ready to pour.
When the jam is ready, remove it from the heat and pour jam into the jar, clean the rim of the jar and put the lid on it. Let cool and refrigerate. This jam will keep in the refrigerator until you finish it off, which doesn’t take long.
Kitchen Notes for Quick & Easy Jam - Provides more detailed information on pectin, times & temperatures, methods for checking jam, and substitutions.
Make your own chile flakes – To make your own chile flakes, cut the stem off 2 chile pods. Shake out all of the seeds. Using scissors, cut the pods into pieces and transfer to a spice grinder. Pulse a few times to create flakes. Check for seeds and remove as many as you can or want.
Do not use chile powder – Powder will make this chile strawberry jam murky and even gritty if the powder isn’t fine enough.
The heat of the chile – The NM red chile that I use is a hot red, so it’s as hot as a jalapeno. It provides a very spicy finish, but not a burn. If you want a burn then increase the amount of chile flakes by a teaspoon or two or use a hotter chile like a chile de arbol. However, be careful…too much heat can overpowered the goodness of this jam…IMO. If I were to use chile de arbol, I would probably just use 1 teaspoon of flakes at the most. This is also true for chipotle flakes. Not only could the heat overpower the flavor of the jam, but so could the smokiness of the chipotle.
Important Note about the amount of chile – As the jam cooks down, the chile flavor and heat becomes more and more concentrated. So by starting off with a good spicy heat, but not TOO hot, the final heat should be just right. If you want more of the chile flavor and less heat, then use a less spicy chile flake.
Pectin in Strawberries – Strawberries are relatively low in pectin, but like most fruits the pectin content is higher when the berries are less ripe. As fruit ripens, the amount of natural pectin decrease. Therefore, under ripe fruit and lemon zest, provide just enough pectin to give this small batch jam a nice texture.
If the jam comes out too soft – Let’s say you pull the jam out of the refrigerator the next day and it’s softer than you like. Do not fear. It’s easy to save a jam that is too soft. Just pour the whole jar of jam in a skillet, heat on high, stirring constantly. Bring to a boil and boil for 1 – 2 minutes. Remove from the heat and pour back into the jar and let cool. This high heat in a wide skillet helps to quickly evaporate some of the liquid, helping the jam to thicken.
In the jam comes out too sticky - If the jam is too sticky it's to spread it; however, don't toss it. Add it to quick bread batter or knead it into yeast bread dough for a touch of sweet and spicy.
Recipe author: MJ of MJ's Kitchen