Strawberry/jalapeno jam
Ingredients:
In a large saucepan, bring the prepared strawberries, jalapenos, lemon juice, and pectin to a full boil. Stir in sugar until completely dissolved. Return to a boil and cook for 1 minute.
Ladle hot jam into clean jars, leaving 1/4 inch headroom. Run a knife around the inside of the jars to remove possible air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with sanitized lids and rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring water to a boil and carefully lower jars inside. Make sure that the water is at least 1 inch above the tops of the jars. Add more water if necessary.
Bring to a boil, cover the pot, and water bath can for 10 minutes.
Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface. Allow to cool overnight.
Once cool, make certain that the seal is tight (by pressing on the lid in the center. If the lid depresses and pops back up, it's not sealed.) Store in a cool, dark place.
Ingredients:
- 4 cups mashed strawberries
- 1 cup minced jalapenos
- 1/4 cup lemon juice
- 1 package of liquid fruit pectin
- 7 cups sugar
In a large saucepan, bring the prepared strawberries, jalapenos, lemon juice, and pectin to a full boil. Stir in sugar until completely dissolved. Return to a boil and cook for 1 minute.
Ladle hot jam into clean jars, leaving 1/4 inch headroom. Run a knife around the inside of the jars to remove possible air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with sanitized lids and rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring water to a boil and carefully lower jars inside. Make sure that the water is at least 1 inch above the tops of the jars. Add more water if necessary.
Bring to a boil, cover the pot, and water bath can for 10 minutes.
Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface. Allow to cool overnight.
Once cool, make certain that the seal is tight (by pressing on the lid in the center. If the lid depresses and pops back up, it's not sealed.) Store in a cool, dark place.