Strawberry-Habanero Preserves Recipe

How many of you make homemade preserves? Every year I help my daughter Shelly with her home canning projects and she often makes fruit preserves and cans them for the wintertime. A few weeks ago we got this guest recipe in our email and was asked to share it with all of you. One of the things I like about this recipe is that no home canning is involved. You make the recipe and refrigerate or freeze it for later use.

The recipe is courtesy of In The Raw and makes 4 cups. Here it is.

Strawberry-Habanero Preserves Recipe

1 quart strawberries (4 cups), hulled and chopped
Juice and zest of 1 lime (about 2 tablespoons juice)
1-2 habañero peppers, seeded and minced
1 package (1 ¾ ounces) powdered fruit pectin
3 cups Sugar in the Raw®

1. In a large, heavy pot, crush berries. Add lime zest and juice and habañero and stir. Slowly stir in pectin. Bring to a rolling boil over high heat, stirring constantly.

2. Add sugar, stirring to dissolve, and bring back to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.

3. Ladle jam into clean, dry glass jars leaving ½” headspace. Cool to room temperature and cover with lids and rings. Refrigerate if using within 3 weeks, or freeze up to 1 year.

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