Jalapeño Strawberry Jam

Recipe View Prepare Jars: Inspect eight 1/2-pint jars for any cracks or chips. Discard any damaged jars. Place the jars in a large pot and cover them with water. Bring the water to a simmer and keep the jars hot until ready to fill. (15 minutes)

Recipe View Prepare Lids: Wash new, unused lids and rings in warm, soapy water. Rinse well and set aside.

Recipe View Combine Ingredients: In a large, heavy-bottomed saucepan, combine the crushed strawberries, minced jalapeño peppers, lemon juice, and powdered fruit pectin. (2 minutes)

Recipe View Bring to a Boil: Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly to prevent scorching. (10-15 minutes)

Recipe View Add Sugar: Quickly stir in the granulated sugar all at once. (1 minute)

Recipe View Cook to Gelling Point: Return the mixture to a full rolling boil, stirring constantly. Cook for exactly 1 minute, then remove from heat. (1 minute)

Recipe View Remove Foam: Skim off any foam that forms on the surface of the jam using a metal spoon. (2 minutes)

Recipe View Fill Jars: Carefully ladle the hot jam into the hot, sterilized jars, leaving 1/4 inch of headspace at the top of each jar. (5 minutes)

Recipe View Remove Air Bubbles: Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. (2 minutes)

Recipe View Wipe Rims and Seal: Wipe the rims of the jars with a clean, damp paper towel to remove any jam residue. Place the lids on the jars and screw the rings on tightly, but not too tightly. (3 minutes)

Recipe View Process in Boiling Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring that the jars are spaced at least 2 inches apart. Add more boiling water, if needed, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (25 minutes)

Recipe View Cool and Check Seals: Carefully remove the jars from the boiling water bath using a jar lifter and place them on a towel-lined surface, several inches apart. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a 'popping' sound as the lids seal. After 24 hours, check the seals by pressing down on the center of each lid. If the lid does not flex or pop back up, the jar is properly sealed. (24 hours)

Recipe View Store: Remove the rings from the sealed jars (this prevents rust) and store the jars in a cool, dark place for up to 1 year.