Ingredients
1 pint strawberries
1 cup sugar
1 lemon, zest & juice
3 Chiles de Arbol, stems removed
2 Guajillo Chiles, stems and seeds removed
1 tsp salt
Directions
Step 1
Remove the stems from the strawberries and cut into small chunks.
1 pint strawberries
Step 2
To a large skillet on medium heat, add the strawberries along with the sugar, lemon zest, lemon juice, Chiles de Arbol and Guajillo Chiles. Stir constantly. The strawberries will begin to release a lot of liquid as you start cooking them.
1 pint strawberries
1 cup sugar
1 lemon, zest & juice
3 Chiles de Arbol, stems removed
2 Guajillo Chiles, stems and seeds removed
1 tsp salt
Step 3
Cook the strawberry mixture for about 25-30 minutes. The liquid formed will slowly start to reduce and the you’ll start seeing the jammy consistency with the strawberries. If you want a smoother jam, smash down the bigger strawberry pieces with a spatula while cooking.
Step 4
Take the pan off the heat. Fish out the guajillo Chiles making sure to squeeze out as much of the jam as possible from them.
Step 5
Let the jam come to room temperature or chill in the fridge before serving.
Step 6
The jam should last in your fridge for at least one month.
