Strawberry Jalapeno Jam
Source of Recipe
This is a favorite at our house. The sweet strawberries combined with the peppers give this jam a wonderful flavor dimension. The strawberries may be frozen (thawed and crushed) and the peppers may be canned (drained and chopped).
List of Ingredients
4 cups crushed strawberries
1 cup minced jalapeno peppers
1/4 cup lemon juice
4 Tablespoons powdered fruit pectin
7 cups white sugar
8 half pint canning jars with lids and rings
Sterilize the jars and lids in boiling water for at least 5 minutes.
Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
Ladle the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings, and process jars in a boiling-water bath for 10 minutes
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.
Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Cool completely. Check seals. Label and store properly in a cook dark place up to 1 year.
Note: Donít worry if your jam looks runny at first. It can take a day or more to set up. And if your jalapeno bits float to the top before the jam gels, just stir the jam to redistribute them when you open the jar.