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fruitPackets

Strawberry jam

with jalapenos
Mexico
Another fine example of combining seemingly incompatible ingredients to create a symphony of flavor. It’s so tasty with the sweetness of the strawberries and a touch of heat.

Serve at breakfast on toast. Serve as an appetizer over cream cheese with cocktail crackers.
 
Ingredients

  4 cups strawberries, crushed
  1 cup jalapeno peppers, minced (or more to taste)
  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

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.

Fun Variations

Experiment with different types of peppers like serrano and habanera.

Substitute blackberries or raspberries for the strawberries.

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