5 min

30 min

Directions

Ingredients

Step 1

Remove the stems from the strawberries and cut into small chunks.

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.

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.