Strawberry Jalapeno Jam

2 Comments

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.

Ingredients
2 pounds strawberries, hulled
4 cups granulated sugar
2 to 4 jalapenos, stems and membranes removed, finely chopped
1/4 cup lime juice

Instructions
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

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Comments

  1. Jackson Reeves

    June 9, 2011 at 3:00 pm

    Whenever I see the word “jam,” I’m just reminded of that episode of “Friends” when Monica makes batches upon batches of jam. Which of course just makes me wish we had docks. (You are officially an uber-dork if you got that last joke.)

    Reply

  2. Catherine Happe

    June 9, 2011 at 4:31 pm

    I have a weird obsession with jalapenos, so this is a must-try. And a definite upgrade from the jalapeno poppers I’m always tempted to stop at Sonic to buy.

    Reply