Canning and Preserving Recipes
Strawberry Jalapeno Jam
This is delightful spooned over the top of a block of cream cheese to be used as a spread for your favorite crackers.
Yield: 2 cups
Ingredients
- 1 green bell pepper
- 5 jalapeno peppers
- 1 cup frozen strawberries or fresh strawberries, mashed
- 3 cups granulated sugar
- 3/4 cup cider vinegar
- 3 ounces pectin
Instructions
- Sterilize jelly jars and lids according to manufacturer's instructions.
- Remove seeds from bell pepper and chiles Be very careful with chiles - don't touch your eyes. Some people do this with disposable plastic gloves on.
- Fit the steel knife blade into the bowl. Chop green pepper into 1/4 inch pieces. Measure 1/2 cup. Reserve remainder for another purpose.
- Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.
- Place the strawberries, 1/2 cup green bell pepper and 1/4 cup jalapenos, sugar and vinegar into a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes.
- Stir in pectin.
- If you want to use this as a jelly, then strain mixture through a fine strainer to remove pieces of peppers. Otherwise, leave as is.
- Pour strained liquid into sterilized jars.
- Cover tightly and store in a cool place up to 6 months.
Attribution
Trax Farms, Finleyville, Pennsylvania
Photo credit: 88326925@N08 /
CC BY