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Strawberry Jalapeno Jam


  • 1 green bell pepper
  • 1 cup frozen strawberries or fresh strawberries, mashed
  • 5 jalapeno peppers
  • 3 cups granulated sugar
  • 3/4 cup cider vinegar
  • 3 ounces pectin


  1. Sterilize jelly jars and lids according to manufacturer's instructions.
  2. Remove seeds from green 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 pepper and 1/4 cup jalapenos, sugar and vinegar in 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.

Yield: 2 cups

Source: Trax Farms, Finleyville, Pennsylvania

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