This is my recipe for jam with strawberries, chili, ginger, mint, vanilla, lemon, lime, pepper, cloves and star anise.
Click your way through the gallery to see and read about the process.
Wash the berries.
Remove stems & cut them into smaller pieces.
Make sure you have enough clean jars.
Lemon, lime, ginger, chili, pepper, cloves, cinnamon, star anise.
Put the small spices in a tea thingy..
Use the blunt end of a vegetable peeler (or you can use a teaspoon) to peel off the skin of the ginger.
Cut the ginger julienne (into thin strips) and then brunoise (into tiny cubes). You can also grate the ginger.
This is 70 grams of pectin.
This pectin also contains some sugar and citric acid.
300 grams of stevia ( a sweetener and sugar substitute).
Vanilla pod. Cut it in half and rub the vanilla seeds in some sugar. That way you spread the vanilla seeds evenly and avoid big lumps of seeds.
If you want the chili to be less spicy, rub it before you cut off the stem. Then you can easily knock the seeds out.
Chop the fresh mint.
Make spiced simple syrup: Boil one cup of sugar with one cup of water. Add the ginger and chili plus the cinnamon sticks. Boil until it’s lightly browned.
Boil the berries for 5 minutes, add the vanilla sugar, stevia (or sugar) and pectin. Put the tea thingy with spices in there too. You can also add the vanilla stem and cinnamon stick for extra flavor, but you’ll have to remove these afterwards. Let it boil for a couple of minutes with all the ingredients added.
Grate the lemon and lime skin. Add this to the berry mixture after you’ve boiled the berries & spices.
Then add the chopped mint leaves.
Put it in jars & let it cool off before you put them in the freezer. Don’t fill the jars totally.
Do the dishes.
Enjoy your homemade jam.
Ingredients:
- 2 kilograms of berries.
- 300 grams of stevia, alternatively 500 grams of sugar (choose the amount of stevia/sugar after your own taste).
- 1 red chili (with or without seeds)
- 1 lemon
- 1 lime
- 1 vanilla pod
- 1 star anise
- 70 grams of pectin (I use one bag, 70 grams, plus a bit more so that the jam turns a bit firm – easier for kids to handle. Also the pectin that you buy in Norway isn’t 100% pectin, but contains sugar, pectin, citric acids etc.)
- a lump of ginger
- some pepper corns
- some cloves
- a cup of water
- a cup of sugar
- a handful of freshly chopped mint
- clean jars
Cardinal Guzman 
This look excellent and a surprising post for you ! Yum!
It’s not often that I post recipes, but… (to be continued…)
Hey I was just commenting on your blog toooo Master Chef!
(and now, the continuation of previous comment): …sometimes the little Master Chef in me demands that I share some of my recipes!
It looks yummy and diversity is the spice of life !
Brilliant colourful images, CG, and great idea; I’ll bet it tastes absolutely luscious!
This was my first time making jam, but it won’t be the last. I found a basic recipe on plain jam and elaborated it a little bit, made it more complex. The taste was great and I’ve gotten a lot of good feedback from tasters.
Loved seeing the process! Excellent! 🙂
Thanks Daily. It’s an easy process with a great result. Recommended!
Nice, different post! The only jam I make is lingonberry jam out of cranberries. Not much of a cook, I just make it out of necessity 🙂
Making cranberry jam is better than not making jam at all!
True! Tastes the same as lingonsylt, just bigger berries. Can’t have meatballs without lingonberries, huh?! LOL
Yum.
Yum indeed.
You were able to find stevia at last 🙂 This looks a lot more exciting than the usual strawberry jam. I love chilli, ginger, peppers 🙂 Is it customary to serve jam with meat in Norway?
Yes, they’ve started selling stevia in the supermarkets now! I wouldn’t be surprised if the reason for it being forbidden before, has something to do with one of our previous prime ministers ties to the sugar industry. There’s also a heavy taxation on sugar and sugar related products…
Anyway, now that it’s available, I no longer have to ask my uncle to bring me stevia that turns out to be “random something” from Japan 😀
In Norway you’ll often see that people serve and lingonberry jam, but not other types of jam. I made onion jam / onion chutney yesterday (I’ll probably post the recipe soon), which goes well with meat, but I’ve never been served onion jam. I have some lingonberries in the freezer, so I’ll probably make jam out of them too: they contain benzoic acid naturally, so there’s no need to add pectin.
What about Croatia? Is it customary to serve jam with meat there?
I’m liking the sound of this combination of flavours
I’ve only made it this year and it’s already a classic!
Wonderful recipe! I bet it tastes really good. 🙂 Great photos, CG.
Your bet is spot on.
Ser fristende godt ut!
Ja, det ble nydelig. Skulle ha lagd mer, men har fortsatt to plastbokser igjen til jul!
Mmmmm, sounds and looks so good!!
I can assure you that it was.
for some reason i’m not getting your posts in my stream.
very odd as i’m following you.
You can try to unfollow and follow again, perhaps that helps. (but then you’ll have to turn off the email notifications, if you don’t want to get spammed with emails every time I post something).
This recipe seems way to damn fancy for an average bottom feeder like me! Haha. Jk. Wow. Cool. Really enjoy the vibrant photos. These definitely have some pizzazz!
It was the first time I made jam, but it was highly successful. I’ll definitely do this next year too!
What?!?! That is your FIRST RECIPE! You got a great tongue….that sounds weird haha. -Jas
wow this looks amazing, thanks for pointing me in this direction. And chillis too? You made this whole recipe up, thats fab 🙂 Have saved it x
Thank you. Yes, I made it up and I must admit that I’m proud and pleased with the result!
you should be! 🙂 x
I am definitely going to try this recipe!
you changed the layout of the blog, right? looking good 🙂 I only now realized you got a page on Recipes 🙂 got a lot to catch up on your blog 🙂
That’s correct: I’ve changed the looks here quite often recently, but the recipe page has been around since I started this blog. I’m glad you discovered it! 👍