Jalapeno Strawberry Jam Recipes

STRAWBERRY JALAPEñO JAM

Steps:

• To begin, you will need to prepare 8 half pint canning jars and lids. Have these prepped and ready to go, along with your hot water bath canner (or steam canner) and canning supplies.
• Combine the crushed strawberries, minced jalapeño peppers, lemon juice and pectin in a large stock pot.
• Bring this mixture to a simmer, stirring continually. When it begins to bubble, add in the sugar.
• Br128ing the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.)
• Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.
• Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.
• Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Jars should be filled to 1/4 inch head space.
• Use a damp cloth to wipe the rim of the jar, making certain it is clean. (I dip the cloth in white vinegar.) Place a lid and ring on the jar, and place it into your canner.
• Process your jars in the hot water bath for 10 minutes. (Adjust for elevation.) Lower the jar rack down into the boiling water. The water should be at least on inch above the tops of the jars. Let the water come to a rolling boil, then start your timer.
• After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the "Ping!" of success. The sound of the lids suctioning down and vacuum sealing.
• After 24 hours, you can remove the rings if you like and store the sealed jars in your pantry.
• Open jars must be refrigerated.
• Enjoy!

STRAWBERRY JALAPEñO JAM

Steps:

• Combine all ingredients together in a small saucepan.
• Mash gently with a potato masher or fork.
• Heat over medium high heat until boiling, reduce heat and allow to simmer 15 - 20 minutes or until thickened and coats the back of a spoon.
• Pour into a clean glass jar and store in the refrigerator.

STRAWBERRY-JALAPEñO JAM

Steps:

• Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
• Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
• Combine strawberries and peppers in 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

STRAWBERRY JALAPENO JAM

Steps:

• Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
• Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
• Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides 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.
• Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.