Monday, November 9, 2009

Strawberry Jalapeno Jam

This is a great jelly to make and use as an appetizer with cream cheese.

Strawberry Jalapeno Jam

3 3/4 cups of crushed strawberries
1 cup of finely chopped jalapeno peppers
1/4 cup of bottled lemon juice
7 cups of sugar
1 package of pectin powder

Wash, hull and crush strawberries, one layer at a time measuring 3 3/4 cups. Place in a deep saucepan. Add lemon juice and pectin. Stir to combine thoroughly. Bring to a boil and add the sugar. Stir well to dissolve. Bring back up to a boil and boil hard for one minute.
Remove from heat and ladle into hot sterilized jars, apply lid and bands and process in a hot water bath for 10 minutes.

Remove from canner and allow cooling and setting for 24 hours.
Beth’s notes: This is the recipe I first tried 10/2/08 using frozen strawberries. Note to rubber gloves when using jalapenos.... We liked it. I got 9 jelly jars and enough for the 3 of us to taste. It is a little spicy.

1 comment:

    I am so going to make this right now. It is summer, and it is hot and cold, and sweet. Yes indeed, we are a cookin' now. redraven, blessings to all.