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Servings Per Recipe: 25
Amount Per Serving
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Wash strawberries thoroughly and cut the heads off.
Remove the head of the Habanero.
In a blender, add the strawberries and the Habanero and grind, do not use any water.
Grate the ginger with the finer side of the grater.
Ready a saucepan.
Add the purée quickly followed by the honey and agave.
Add the grated ginger as well.
Let them cook together for about 3-4 minutes.
In 1 tsp of water, mix the pectin like you would began to thicken sauce.
Gently dribble it into the pan stirring swiftly as you do it so that you do not encounter knots or white balls of unbroken pectin!
Allow it to thicken some and switch off.
Come morning, find a nice bottle to transfer it into, you will have the perfect consistency of a jam/preserve.
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