Strawberries are in season all over the Bay Area! Take advantage of them at their cheapest and most delicious to make this spicy variation on the classic strawberry jam. We love this jam spread on crackers with goat cheese or cream cheese. Yum!
Recipe and photo thanks to sassysusancreates.com
Strawberry Jalapeno Jam
- 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
- 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.