Alfredo Garcia

A sweet & savory jam with just a tiny hit of spice.

Strawberry Guajillo Jam

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

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.

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.

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.

Let the jam come to room temperature or chill in the fridge before serving.

The jam should last in your fridge for at least one month.