Jalapeño Strawberry Jam Recipe: Sweet & Spicy Delight

Ingredients

• 4 cups crushed strawberries
• 1 cup minced jalapeno peppers
• 0.25 cup lemon juice
• 1 (2 ounce) package powdered fruit pectin
• 7 cups white sugar

Instructions

1. Check eight 1/2-pint jars for any damage, and the rings for rust. Discard any that aren't perfect. Keep them in simmering water until the jam is ready. Wash new lids and rings in hot, soapy water.
2. In a large saucepan, combine strawberries, jalapeños, lemon juice, and pectin. Bring to a vigorous boil over high heat. Add sugar, return to a boil, and cook for exactly 1 minute.
3. Pour the jam into the hot, sterilized jars, leaving about 1/4 inch of space at the top. Use a clean knife or spatula to gently release any trapped air bubbles. Clean the jar rims with a damp paper towel. Seal with lids and tighten the screw rings.
4. Place a rack in a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the water, spacing them 2 inches apart. Add more boiling water to ensure the jars are covered by at least 1 inch. Cover, bring back to a rolling boil, and process for 10 minutes.
5. Carefully remove the jars from the stockpot and let them sit, a few inches apart, for 12 to 24 hours. Gently press the center of each lid to check for a proper seal. Remove the rings and store the sealed jars in a cool, dark place.

Nutrition

• Calories: 90 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sugar Content: 23 g
• Sodium Content: 0 mg
• Protein Content: 0 g
• Carbohydrate Content: 23 g
• Unsaturated Fat Content: 0 g