Strawberry Habanero Everything Spread is our latest obsession. A sweet strawberry habanero jam with a fantastic citrusy flavor and a little bite at the end. Perfect, just perfect! This simple recipe comes together with just 4 ingredients and you will be making it all year long!
I have to say, of all the delicious things to come out of my kitchen in the last 3 months this was has received the most 'spectacular' reviews.
We first tried the strawberry habanero combination about 4 months ago and we have been hooked ever since.
Habanero Jelly Recipe
I have been sharing it with friends and family and I have to say that I have yet to receive a negative review. Munchkin did say (in her cute 5-year-old voice) "it's a little bit sicy (that means spicy), but I like it!"
Of course, she thinks anything more seasoned than ketchup is a little spicy. One of our friends actually told us that we should bottle it and sell it. Another friend that we shared it with put it on everything.
This fabulous creation comes together with just 4 ingredients.
The strawberry flavor shines through and the habanero lends its fruity, citrusy flavor, and its floral aroma to this divine everything spread.
The sugar mellows the heat from the habanero to give you all the flavor with a tiny bite. Truly an all around everything spread. What food are you spreading it on?
Our favorite ways to enjoy this Strawberry Habanero Jam
- Toasted bagel with cream cheese and everything spread.
- Hot ham and cheese sandwich with everything spread.
- Warm everything spread to dip tortilla chips.
- Chicken tacos with Monterey jack cheese and everything spread.
- Breakfast burritos with egg, cheese, sausage and everything spread.
- Monte Cristo Sandwich with ham, bacon, Swiss (or gruyere) and everything spread.
- Drizzled on your favorite dessert (ice cream, angel food cake, etc).
- Of course, eating it with a spoon is amazing!
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Helpful Tips to make Strawberry Habanero Everything Spread:
- You can adapt the recipe to suit your heat level. We have made the following:1 alarm - mild heat - 1 habanero, seeds and veins removed2 alarm - medium heat - 2 habaneros, seeds and veins removed3 alarm - hot heat - 3 habaneros diced (seeds and veins included)4 alarm - fire - We have not make this level yet, but we would love to hear what you all come up with.
- I have not canned these as we love it so much it goes too fast. I put it in a glass bowl or 2 jelly jars and store it in the fridge.
- Jam will keep in the refrigerator for at least 2 weeks (much longer from my experience). But, it will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions.
What you will need to make Strawberry Habanero Everything Spread:
- Heavy bottomed pot- heavy bottom pots are thicker at the bottom for a more even cooking distribution.
- Jelly Jars - if you don't have a stockpile of these I highly recommend you invest in some. Interestly Amazon and Ace Hardware are my 2 favorite places to find them. I use them for everything making whipped cream, storing salad dressings, jams, jelly, drinking glasses.
- Disposable Vinyl Gloves - The first time Chad suggested I wear gloves to cut up habaneros I laughed at him. Until... I wiped the back of my hand across the nose and upper lip. It hadn't directly touched the peppers, I had already washed my hands... But oh my goodness my face was on fire for hours. Now I have 2 boxes in my pantry at all times.
- Hands-Free Over the Sink Strainer - Perfect for working in and out of the strainer without worrying about it tipping over or having to hold it.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite jams and jelly recipes:
Crock Pot Spiced Apple ButterSpiced Peach Jam
Best Ever Strawberry Jam
Yield: 4 Cups
Strawberry Habanero Everything Spread
Strawberry Habanero Everything Spread is our latest obsession. A sweet strawberry spread with a fantastic citrusy flavor and a little bite at the end. Perfect, just perfect! This simple recipe comes together with just 4 ingredients and you will be making it all year long!
prep time: 10 MINScook time: 25 MINStotal time: 35 mins
Ingredients
- 2 pounds fresh strawberries, hulled and quartered
- 3 cups sugar
- 2 habaneros, seeds and veins removed (diced) (this makes medium heat)
- 2 tablespoons orange juice
Instructions
- Rinse strawberries in cold running water and hull them. Quarter strawberries and place in a heavy-bottomed pot, add sugar, habaneros and orange juice. Stir well to combine. Bring to a boil over medium heat, stirring often.
- Stir occasionally until the spread reaches 220 degrees on a candy thermometer. This will take approximately 25 to 35 minutes. Use a potato masher to smash strawberries if you desire a less chunky consistency or you can transfer to a food processor and blend it smooth.
- Remove pot from heat. If you are not food processing it, place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
DONNA'S NOTES
- You can adapt the recipe to suit your heat level. We have made the following:1 alarm - mild heat - 1 habanero, seeds and veins removed2 alarm - medium heat - 2 habaneros, seeds and veins removed3 alarm - hot heat - 3 habaneros diced (seeds and veins included)4 alarm - fire - We have not make this level yet, but we would love to hear what you all come up with.
- I have not canned these as we love it so much it goes too fast. I put it in a glass bowl or 2 jelly jars and store it in the fridge.
- Jam will keep in the refrigerator for at least 2 weeks (much longer from my experience). But, it will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
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Looks yummy! I've made a similar spread, using strawberries, rhubarb, and jalapeños from our garden. The tartness of the rhubarb adds a wonderful layer of flavor. And you're definitely right.....once you start eating this stuff, it's hard to stop!
ReplyDeleteWould love to know your quantities of the rhubarb, strawberries and peppers
DeleteCould you use stevia or splenda instead of sugar?
ReplyDeleteThe sugar substitutes may require adding pectin to get the spread to thicken up. We have not tested the recipe using an sugar substitutes, but please let us know how it goes. Enjoy!
DeleteOK to substitute stevia or splenda for the sugar?
ReplyDeleteThe sugar substitutes may require adding pectin to get the spread to thicken up. We have not tested the recipe using an sugar substitutes, but please let us know how it goes. Enjoy!
DeleteCan you use jalapeño instead of habanero?
ReplyDeleteAbsolutely you could substitute your favorite pepper. I prefer the habanero as the heat is mellowed out by cooking with the sugar and strawberries and you get the fantastic flavor of the habanero which is fruity, citrus-y and a little floral-y.
DeleteLet us know how it goes and enjoy!
This is epic, Donna, I am drooling as I write this!!
ReplyDeleteWould this recipe work with my Ball jam and jelly maker as it's written or would I have to make changes. Thanks
ReplyDeleteHave you ever tried freezing it?
ReplyDeleteHas anyone ever tried this with lime juice instead of orange juice? I LOVE strawberry limeade :), and I LOVE salsa with habanero and lime. So...my mouth is watering at the wondering of how this might work...
ReplyDeleteWould like to water bath can this to give as gifts for the holidays but was wondering just how long I should boil in canning water........10-15 min. maybe?
ReplyDeleteCan you exchange Raspberries for the Strawberries??
ReplyDeleteNice!
ReplyDeleteNice
ReplyDeleteMade this today and it is wonderful. I used 2 habaneros and the heat was just right. I was Afraid it would be too hot but I might even go 3 next time. My temperature never got to 220. It hovered around 216 for a long time them started to drop. I raised the heat to high but It continued to drop. I guess I evaporated all the excess liquid. It still came out great and is most likely the right consistency anyway.
ReplyDeleteLooking forward to your next post as I usually try it.
No pectin is requiered?
ReplyDeleteHate to say it, but I tried this and it came out like hot rock candy. Had good flavor, but was inedible. Like I said, it was hard as a rock. What did I do wrong. Cooked it to long or not enough.
ReplyDelete