Description
This is a favorite in our family at Christmas. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. The strawberries may be frozen (thawed and crushed) and the peppers may be canned (drained and chopped).
Ingredients
- 4 cups crushed strawberries
- 1 cup minced jalapeno peppers
- ¼ cup lemon juice
- 1 (2 ounce) package powdered fruit pectin
- 7 cups white sugar
- 8 half pint canning jars with lids and rings
Instructions
- 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 bubbles. 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 onto 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.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 9 hrs
Servings: 64