Strawberry Jalapeno Jam

Sweet strawberries meet garden-grown jalapeños in this fun homemade jam! The berries bring the sweetness, the peppers bring the heat, and a little lemon juice helps round everything out. Water-bath can the finished jam and enjoy a taste of summer long after strawberry season ends.

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Prep Time 10

Cook Time 20

Processing time 10

Total Time 40

Course Appetizer, Breakfast, Condiment

Cuisine American

Servings half pints

Calories 50 kcal

Equipment

Ingredients

4 pounds Strawberries, washed and tops removed
7 cups Sugar
4 Jalapenos, diced
2 boxes Surejell fruit pectin

Instructions

Fill the water bath canner and bring to a boil.
Wash the jars, lids, and bands in hot soapy water.
Wash and trim the tops off the strawberries and dice the jalapenos.
In a stockpot over medium-high heat, boil the strawberries, jalapenos, and sure-jell, crushing them with a masher while they heat up.
Add the sugar and boil for one minute.
Fill the jars with the hot jam, leaving 1/4 inch headspace. Remove any air bubbles with the bubble popper and adjust headspace if necessary.
Wipe the rims with a clean wet paper towel.
Place the lids on the jars and tighten the bands finger tip tight.
Lower the jars into the water bath with the jar lifter, cover, and process for 10 minutes.
Remove the jars from the water bath to a towel lined cutting board and allow to rest for 12 hours before labeling, dating, and storing. If any jars did not seal, refrigerate and use first.

Nutrition

Serving: 1tbspCalories: 50kcal

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