Strawberry Habanero Jam
2 pounds fresh strawberries, hulled and quartered
3 cups sugar
2 habaneros, seeds and veins removed (diced)
2 tablespoons orange juice
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.
Store in the refrigerator.
Jam will keep in the refrigerator for at least 2 weeks. If you decide to put into jars it will last for a few months.