JALAPENO STRAWBERRY JAM

JALAPENO STRAWBERRY JAM image

Number Of Ingredients 6

2 cups strawberries, crushed
1/2 cup jalapeno peppers, minced
2 tablespoons lemon juice
1/2 package (2 ounce) powdered fruit pectin
3 1/2 cups white sugar
4 half pint canning jars with lids and rings

Steps:

Place the strawberries, jalapeno peppers, lemon juice, and pectin into a 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 twist 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.