jalapeno strawberry jam

Ingredients

• Servings: 8
• 4 cups crushed strawberries
• 1 cup minced jalapeno peppers
• 1/4 cup lemon juice
• 1 (2 ounce) package powdered fruit pectin
• 7 cups white sugar
• 8 half pint canning jars with lids and rings

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 9 hrs


• 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.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack 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 . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• 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.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart. allow to cool overnight once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.