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Jalapeno Strawberry Jam
Nb persons: 192
Yield: 1 oz
Preparation time: 40 mins
Total time: 9 hrs
Source: Allrecipes
| 3 cups | minced jalapeno peppers |
| 3/4 cup | lemon juice |
| 3 (2 ounce) packages | powdered fruit pectin |
| 21 cups | white sugar |
| 24 | half pint canning jars, with lids and rings |
| 12 cups | strawberries, crushed |
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Directions
NOTE: Recipe directions are for the original serving size of 64.
Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
Sterilize the jars and lids in boiling water for at least 5 minutes. 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.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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