Jalapeno Strawberry Jam
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat
2
Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute
3
Sterilize the jars and lids in boiling water for at least 5 minutes
4
Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
5
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
6
Wipe the rims of the jars with a moist paper towel to remove any food residue
7
Top with lids, and screw on rings
8
Place a rack in the bottom of a large stockpot and fill halfway with water
9
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder
10
Leave a 2 inch space between the jars
11
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars
12
Bring the water to a full boil, cover the pot, and process for 10 minutes
13
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart
14
Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
15
Store in a cool, dark area