Sweet Heat with Jalapeno and Strawberry Jam (Print version)

A glossy sweet-spicy strawberry jalapeno jam made with ripe berries, fresh peppers, pectin, and a safe water-bath finish.

# Ingredients:

For the jam

01 - 4 cups (680 g) crushed ripe strawberries, measured after crushing
02 - 1 1/2 cups (180 g) finely minced jalapenos, seeds removed for milder heat
03 - 1 medium red bell pepper, seeded and finely minced
04 - 1/2 cup (120 ml) white vinegar, 5 percent acidity
05 - 1/4 cup (60 ml) bottled lemon juice
06 - 2 boxes (1.75 oz each) powdered fruit pectin
07 - 8 cups (1.6 kg) granulated sugar
08 - 1 tablespoon unsalted butter, optional for foam

For canning

09 - 8 clean half-pint jars with new lids and bands
10 - Boiling water for processing

# Instructions:

01 - Wash 8 half-pint jars, lids, and bands. Keep the jars hot in simmering water while you prepare the jam.
02 - Hull and crush the strawberries, then measure 4 cups. Finely mince the jalapenos and red bell pepper, removing most seeds for a milder jam.
03 - In a deep heavy pot, combine the crushed strawberries, jalapenos, red bell pepper, vinegar, bottled lemon juice, and powdered pectin. Stir well so no dry pectin remains.
04 - Set the pot over high heat and stir in the sugar. Bring to a full rolling boil that cannot be stirred down, then boil hard for 1 minute while stirring constantly.
05 - Remove the pot from the heat. Stir in the butter if using, then skim off heavy foam with a clean spoon.
06 - Ladle hot jam into hot half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims clean, and apply lids and bands fingertip tight.
07 - Process jars in a boiling water bath for 10 minutes, making sure water covers the jars by at least 1 inch. Adjust time for altitude if needed.
08 - Transfer jars to a towel and let them cool undisturbed for 12 to 24 hours. Check seals, label sealed jars, and refrigerate any jar that did not seal.

# Good to know:

01 - Makes about 8 half-pint jars.
02 - Use bottled lemon juice for consistent acidity if water-bath canning.
03 - Do not reduce sugar when using regular powdered pectin.
04 - Opened jars keep refrigerated for 2 to 3 months.

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