Strawberry/Cranberry Jam with Zing

Here’s an old favorite with some twists. Just the right amount of sweetness with a spark that brings attention to it! Of course, living in Mexico lends itself to using some kind of chili whenever possible.

Strawberry Jam

For every 1 cup of strawberries we use:

red-dot ½ cup white sugar

red-dot 1 T sweetened dried cranberries

red-dot 2 T juice from mandarin/clementine or lemon

red-dot ¼ t chili de arbol cut into tiny pieces

red-dot 30 orange seeds in cheese cloth tied with string or dental floss to act as pectin


Clean and hull strawberries. Cut into halves. Use a potato masher to crush strawberries as desired, not too much if you like some lumps of fruit in your jam. Add sugar, cranberries, juice and chili. Add orange seeds in cheese cloth. Cook over medium/high heat to a rolling boil. Stir often enough to keep jam from sticking to the bottom when it begins to thicken. Taste to see if you want to add additional chili. We find that some chilis are hot while others just seem to disappear.

To test if the jam is ready, put a flat plate in the freezer for 4 minutes. Remove and put a small amount of jam on the plate. Return to the freezer for a couple of minutes. Remove and run your finger through the jam. If the jam remains separated, then it is ready for the next step: Enjoy or store……refrigerate, freeze, or can according to canning directions.