Here is my recipe for Strawberry-Jalapeno jam. Strawberry jalapeno jam can be used on cream cheese and served with crackers. As well as a marinade for chicken. You can even use it as an out of the ordinary ice cream topping!
- 3 1/2 cups strawberries (crushed) Fresh or frozen
- 9 whole jalapeno peppers finely chopped
- 1 box fruit pectin
- 1/2 tsp margarine or butter (to reduce foaming)
- 3 tbsp lemon juice Fresh or bottled
- 4 cups sugar
- 1 cup honey
In a 6 quart saucepan, stir fruit pectin into crushed strawberries and jalapenos. Add lemon juice and margarine/butter. Bring mixture to a full rolling boil on high heat, stirring constantly.
Add sugar and honey quickly to fruit mixture. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat and skim off any foam. Immediately fill clean 8 oz. jars to within 1/8 inch of tops. Wipe jar rims and threads in necessary.
Cover quickly with flat lids and screw bands on tightly. Invert jars for 5 minutes, then turn upright.
Let stand at room temperature for 24 hours. Unopened sauce may be stored in a cool, dark place for up to 1 year.
This recipe makes approximately 4 pints of sauce.
Give this recipe a try and let us know how it turned out in the comment section below!
Strawberry Jalapeno jam can be used with many things! Our favorite is crackers and cream cheese!
Let us know how it turned out in the comment section below! ENJOY!