Recipe for Strawberry Jalapeno Jam from the Preserving section.
Strawberry Jalapeno JamSource: Trax Farms, Finleyville, Pennsylvania Makes 2 cups. 1 green bell pepper
1 cup frozen strawberries or fresh strawberries, mashed
5 jalapeno peppers
3 cups granulated sugar
3/4 cup cider vinegar
3 ounces pectin Sterilize jelly jars and lids according to manufacturer's instructions. Remove seeds from green pepper and chiles Be very careful with chiles - don't touch your eyes. Some people do this with disposable plastic gloves on. Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve remainder for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly. Place the strawberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin. If you want to use this as a jelly, then strain mixture through a fine strainer to remove pieces of peppers. OTHERWISE, LEAVE AS IS. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months.
We hope you enjoy your freshly made Strawberry Jalapeno Jam. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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