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

1. Sterilize jelly jars and lids according to manufacturer's instructions.
2. 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.
3. 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.
4. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.
5. 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.
6. Stir in pectin.
7. 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.
8. Pour strained liquid into sterilized jars.
9. Cover tightly and store in a cool place up to 6 months.

Attribution

Trax Farms, Finleyville, Pennsylvania

Photo credit: 88326925@N08 / CC BY