It’s strawberry season! Which means lots of delicious strawberry recipes. (see yesterday’s Strawberry Coconut Cheesecake)
I’ve made jalapeno jam in the past- it’s fantastic on ham! This time I made strawberry jalapeno jam and although my husband was skeptical, he really loves it. And again, it’s delicious on ham.
I even made some scrambled eggs with leftover ham and put the jam on it- DELICIOUS!
Enjoy!
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Ingredients
- 4 c mashed strawberries
- 1 c pureed jalapeno peppers
- 1 box pectin
- 7 c sugar
Instructions
Remove the stems & seeds from the jalapenos. Puree them in a food processor- if you like a lot of chunks, leave it chunky- I prefer more smooth jam so I puree both the jalapenos and strawberries pretty fine.
In a large pot- make sure you have a lot of room because this mixture will expand as it cooks, add the strawberries, jalapenos and pectin. Cook to a rolling boil then add the sugar.
Cook again to a rolling boil. Once it's at a rolling boil cook it for 1 minute then remove from heat and spoon into your jars.
Process for your altitude. (I'm at 5500' so I processed them for 20 minutes)
This recipe will make about 5 pints.
