Spicy fruits

Ingredients for 1 servings:

• 1 kg strawberries
• 500 g gelling sugar (2:1)
• ½ tsp chili powder, more if desired
• 1 tsp lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Strawberry jam with chili, enough for 4 – 5 medium-sized jars

Wash the strawberries thoroughly, remove the stems with a sharp knife, and puree. Place the strawberry puree in a saucepan along with the gelling sugar, a little lemon juice, and the chili powder (start carefully with a small amount, as the jam should only have a slight fizz) and bring to a boil. Stir the jam regularly to prevent it from burning. Simmer for about 5-7 minutes, until it has thickened into a paste. Skim off any foam that forms. To check if the jam is ready, you can do a simple setting test: Simply pour a little jam onto a cold plate until it sets quickly. If the jam has a firm consistency on the plate, it’s ready. Otherwise, simply let it simmer a little longer. Then pour the finished jam into hot, rinsed twist-off jars so the temperature difference isn’t too great. It’s also important that the jam is hot when filling, otherwise it will spoil too quickly. Allow the sealed jars to cool.