Description
Sweet and spicy jam with fresh strawberries and a kick of jalapeno. Perfect on toast, crackers, or as a glaze for meats.
Ingredients
Scale
- 2 cups chopped strawberries
- 1 cup chopped jalapeños (seeds removed for less heat)
- 4 cups granulated sugar
- 1/4 cup apple cider vinegar
- 1 package (1.75 ounces) powdered pectin
Instructions
- Wash and hull the strawberries.
- Remove the stems and seeds from the jalapeños.
- Combine the strawberries, jalapeños, sugar, lemon juice, and pectin in a large pot.
- Bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle the jam into sterilized jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes.
Notes
- Use caution when handling jalapeños. Wear gloves and avoid touching your face.
- Adjust the amount of jalapeño to suit your spice preference. Remove the seeds and membranes for a milder jam.
- Sterilize your canning jars and lids before filling.
- Process the jars in a boiling water bath for the recommended time to ensure proper sealing and preservation.
- Always check the seals of your jars after processing. If a jar doesn’t seal, refrigerate it and use the jam within a few weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes