Strawberry Chili Jam

Mix the washed and halved strawberries and the jelling sugar and leave to juice for a good 2 hours (do not refrigerate).

Cut the jalapenos in half, remove the seeds and cut them into thin “half slices”, mix them with a pinch each of cardamom, ginger, curry, the juice of one lemon and the lemon zest grated from this and let them steep.

Then mix everything together and bring to a boil in a saucepan, stirring. Bring to a simmer for about 3 to 4 minutes (don’t forget to stir). Also: longer cooking time = smaller fruit pieces and vice versa. But a minimum of 2 to 3 minutes should already make the amount for reasons of shelf life!).

Rub the already prepared jam jars with twist-off lids with raw garlic cloves (can be omitted just as well) and pour in the simmering jam.

Immediately close the lids and let cool.

While cooling, turn the jars upside down occasionally to distribute the fruit and chile pieces evenly.

Preparation Tip:

The spiciness can be varied according to your own taste by adding more or less jalapenos.

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