Hot & Tangy Strawberry Jam

Hot & Tangy Strawberry Jam photo by Mette Nielsen

Hot & Tangy Strawberry Jam

Makes about 2 half pints

2 pints strawberries cut into smaller pieces, about 5 cups

¾ cup sugar

3 tablespoons fresh grapefruit juice (red grapefruit preferred)

1 tablespoon finely grated grapefruit zest

½ teaspoon cayenne pepper, optional

Combine all of the ingredients into a 10-inch sauté pan. Set it over medium heat and bring to a gentle boil. Reduce the heat an simmer, stirring occasionally until the jam begins to thicken, about 12 to 15 minutes.

Remove the pan from the heat and spoon into clean jars, leaving a half inch f head room to allow for expansion. Wipe the rims with a clean wet cloth or paper towel, add the lids and bands, and finger tighten the bands. Once cooled, store in the refrigerator or freeze.