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\nI had some strawberries left from my presentation<\/a> 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<\/a> and eight of Strawberry Jalapeno jam.
\nI 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.<\/p>\nJalapeno Strawberry Jam<\/strong><\/p>\n
Ingredients:<\/strong><\/p>\n
4 cups crushed strawberries
\n1 cup minced jalapeno peppers
\n\u00bd habanera pepper
\n\u00bc cup lemon juice
\n1 (2 ounce) package powdered fruit pectin
\n7 cups white sugar<\/p>\n8 half pint canning jars with lids and rings<\/p>\n
Directions:<\/strong>
\nPlace 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.<\/p>\nSterilize 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 \u00bc 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.\u00a0 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.<\/p>\n
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.\u00a0 Leave a 2 inch space between the jars.\u00a0 Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.\u00a0 Bring the water to a full boil, cover the pot, and process for 10 minutes.<\/p>\n
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart.\u00a0 Allow to cool overnight.\u00a0 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.<\/p>\n
Note:
\nWear gloves when chopping peppers and do not touch eyes or face<\/strong>.<\/p>\n<\/p>\n","protected":false},"excerpt":{"rendered":"
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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 … Continue reading
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