Ready In: 9
Makes 8 half pints
The flavor of the sweet strawberries
combined with the flavor of the peppers
gives this jam a wonderful flavor dimension.
This jam is not spicy, but can be made to be
spicy by adding more peppers, a few **
serrano or a few ** habanero peppers.
Wash and trim the strawberries and cut away
any too green or bruised areas. Discard any
that are too overripe. Clean and mash (or
slightly food process) enough fresh
strawberries to equal 4 cups.
Mince jalapeņo peppers with membranes and
seeds (Wear protective gloves. Using more
membrane and seeds will increase the heat.
Using less decreases the heat.)
Sterilize the jars and lids in boiling water
for at least 5 minutes.
1. 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.
Skim off the foam and then wait about 5
minutes before ladling the jam into the
sterilized jars. This is supposed to help
keep the jam from separating and the larger
fruit pieces from floating to the top.
2. 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.
3. 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
4. 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.
This recipe can be made with jalapeņo
peppers and serrano peppers - use 5 - 7
jalapeņo peppers and about 3 serrano
peppers. Use the habanero with care.
Serving suggestions: Top slices of fresh
challah bread, spread on cheesecake,
crackers with cream cheese and Jam. Can also
be used to spread on meats before grilling.
** The habanero: Lantern-shaped and bright
yellow or orange, the habanero is the
hottest chile that is readily available in
U.S. groceries. You can seed habaneros to
lower the heat, but when working with them,
wear gloves and keep your hands away from
your face. Wash anything that touches the
chile's seeds or juices. The habanero's
floral, tangy flavor works well as the focal
point of a dip.
** The serrano: Looks like a slender
jalapeņo. As it ages, it turns from green to
red to yellow. Rich and potentially
blistering (though sometimes fairly mild),
serranos show up most often in salsas,
marinades, sauces and chilis. Its size and
shape make the serrano difficult to core and
seed, so the best way to temper it is by
using less of it.
** The jalapeņo: A workhorse pepper that is
easy to find in most grocery stores. It's
easy to work with, too. If you have a
moderate tolerance for heat, you should be
able to handle a jalapeņo without removing
the seeds and ribs. (If you're less tolerant
of heat, try taking out the seeds and ribs.)
Jalapeņos are dark green (red when extra
ripe) and have a sweet flavor that is
similar to a bell pepper with a kick.