Just like ordinary strawberry jam, this jam is still great on biscuits
and peanut butter sandwiches; it just comes with a little extra zing. Two jalapenos gives you a subtle pepper flavor; four jalapenos gives you a noticeable kick. I like to leave in most of the pepper seeds; they look like confetti in the jam.
2 pounds strawberries, hulled
4 cups granulated sugar
2 to 4 jalapenos, stems and membranes removed, finely chopped
1/4 cup lime juice
1. In a stock pot or large, deep saucepan, combine the strawberries, sugar, peppers and lime juice. Heat over medium heat, stirring occasionally, until sugar dissolves. Turn heat up to high and bring the mixture to a boil. Boil, stirring often, until the temperature reaches 220 on a candy thermometer. Transfer the mixture to hot sterile jars, leaving at least 1/4 inch head space. Wipe the tops of the jars clean and seal. Process in a hot water bath for 10 minutes.
Makes 5 half-pint jars
Preparation time: 5 minutes
Cooking time: 35 minutes