More Strawberries and Some with a Kick

I had some strawberries left from my presentation last week that should have been processed the next day, or at least over the weekend. But life, combined with a garage sale, prevented my from getting to them until today. I made five half-pints of low sugar jam and eight of Strawberry Jalapeno jam.
I used the recipe given to us in class by one of our leaders, Harriet Whelpley. Thanks, Harriet, it is great! I have served it as an appetizer over creamed cheese and it was a big hit.

Jalapeno Strawberry Jam


4 cups crushed strawberries
1 cup minced jalapeno peppers
½ habanera pepper
¼ cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups white sugar

8 half pint canning jars with lids and rings

Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in sugar until dissolved, return to a boil, and cook for 1 minute.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilize jars, filling the jars to within ¼ inch of the top. Run a knife or a thin spatula around the insiders of the jars after they have been filled to remove any air bubbles.  Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, and then carefully lower the jars into the pot using a holder.  Leave a 2 inch space between the jars.  Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.  Bring the water to a full boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart.  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) Store in a cool, dark area.

Wear gloves when chopping peppers and do not touch eyes or face.


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