Strawberry Habanero Everything Spread
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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. If you want something sweeter with no spice try this crockpot berry jam.
Table of Contents
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!
What is your favorite way to eat it?
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 removed
2 alarm – medium heat – 2 habaneros, seeds and veins removed
3 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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Strawberry Habanero Everything Spread
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
1 alarm – mild heat – 1 habanero, seeds and veins removed
2 alarm – medium heat – 2 habaneros, seeds and veins removed
3 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.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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!
Would love to know your quantities of the rhubarb, strawberries and peppers
My daughter-in-law made this for us. I love having it on crackers with cream cheese. Only thing is once you start you can’t stop. Absolutely delicious. I like it with my bananas also. I will definitely make this myself. Thank you for sharing.
I was wondering because you don’t put sure jell will this not be jelly ?
Hi Pearl!
It is jelly consistency, and you can cook it longer on lower heat to make it thicker if needed. Hope this helps!
TSRI Team Member,
Devlyn
Could you use stevia or splenda instead of sugar?
The 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!
I made it with Splenda and it turned out great
How much Splenda did you use
OK to substitute stevia or splenda for the sugar?
The 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!
Can you use jalapeño instead of habanero?
Absolutely 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.
Let us know how it goes and enjoy!
This is epic, Donna, I am drooling as I write this!!
Would this recipe work with my Ball jam and jelly maker as it's written or would I have to make changes. Thanks
I was wondering the same thing. I think if you cooked the berries, pepper, and ok slightly and then put the berries and peppers through a food mill or food processor first, you could put the pulp and juice into the jam maker, start it, and add the sugar when it signals you to add as usual. I think I am going to try it!
I use the Ball or sure jell recipes for strawberry jam. This is a great idea to add a habanero for heat!!!! Then jar as you like!
Have you ever tried freezing it?
Has 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…
Would 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?
Can you exchange Raspberries for the Strawberries??
Nice!
Nice
Made 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.
Looking forward to your next post as I usually try it.
No pectin is requiered?
Hate 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.
This was my first time making anything like this, it was super easy! I made it for a topping for my cheesecake and it was a hit!
I love a hot condiment like. this. I. would like to try it but will have to wait until I get out of the hospital.
can you use frozen strawberries?
Can you use frozen strawberries
Made this twice now. First time with tiny habaneros and barely had any heat. Second time with big ones and it had a tiny bit of heat. Might have to leave the veins and seeds next time. Love this stuff. Thanks for the recipe.
I used frozen strawberries, sugar, habaneros and added 1/2c. of yellow pepper to the recipe. I had extra berries from a freezer clean out so made 1 1/2 batches at the same time…. It was great, no issues, thickened up nicely yet I did need to cook it longer. Currently process pints and 1/2 pints for 15 minutes per another strawberry jam recipe ( better longer then shorter!)
Will use this recipe again with other fruits and may try Splenda, got my family hooked on pepper jellies❤️😋
Hi Kim!
We’re so glad you enjoyed the recipe.
TSRI Team Member,
Devlyn