This is a very simple Strawberry Jam recipe, with huge Strawberry flavour and quite a lick of heat 
2.5 lbs strawberries (fresh or frozen). I used frozen, so defrosted first.
4 cups white sugar
juice of 4 limes
25 Butch T Trinidad Scorpions
4 tablespoons Ball liquid pectin
Recipe makes roughly 4 pints.
Put strawberries in a large pan, crushing the berries as you go and bring to a slow boil. Don`t smash them to bits unless you like a smoother texture jam.
While the strawberries are heating, put the Butch Ts and lime juice in a blender. Be careful and blend to a puree. Add the puree to the strawberry mixture.
Once the mixture is boiling, add the sugar and mix the sugar in carefully. It`s both very hot and extremely hot
I used a splash guard to keep the mixture off me, the dogs and the cooker 
Bring to a rolling boil. If you used frozen strawberries you`ll need to boil the mixture more than if they were fresh.
Boil until the temp of the mixture is 220°F, then add the pectin and stir for 1 minute or until dissolved. Can as per usual.
2.5 lbs strawberries (fresh or frozen). I used frozen, so defrosted first.
4 cups white sugar
juice of 4 limes
25 Butch T Trinidad Scorpions
4 tablespoons Ball liquid pectin
Recipe makes roughly 4 pints.
Put strawberries in a large pan, crushing the berries as you go and bring to a slow boil. Don`t smash them to bits unless you like a smoother texture jam.
While the strawberries are heating, put the Butch Ts and lime juice in a blender. Be careful and blend to a puree. Add the puree to the strawberry mixture.
Once the mixture is boiling, add the sugar and mix the sugar in carefully. It`s both very hot and extremely hot
I used a splash guard to keep the mixture off me, the dogs and the cooker Bring to a rolling boil. If you used frozen strawberries you`ll need to boil the mixture more than if they were fresh.
Boil until the temp of the mixture is 220°F, then add the pectin and stir for 1 minute or until dissolved. Can as per usual.
