Thursday, May 18, 2017

Strawberry Jalapeno Jam

Sweet and savory with a bit of a kick, this Strawberry Jalapeno Jam is the perfect jam to serve over cream cheese on crackers, baste on a grilled pork tenderloin, or chicken wings.

I always use farm fresh berries for my jams, and these strawberries are from my friends at Willard Farms. Here in South Carolina, the strawberry season began very early in 2017, with some of us getting our first "fresh from the fields" strawberries in early March. Sadly, the season is very short-lived and typically ends here in late May ( I have a lot of strawberries I flash froze and placed in food saver bags so I can enjoy them year round).

The possibilities are endless, so put your culinary juices to work to incorporate this jam into your next dish.

4 cups crushed strawberries (about 8 cups berries)
1 (8 oz) jar sliced pickled jalapeno peppers, well drained
1/4 cup lemon juice
1 package powdered fruit pectin
1 tsp butter to prevent foaming
8 cups granulated sugar

Place the crushed strawberries, jalapeno peppers, lemon juice, butter and pectin into a large, heavy-bottomed saucepan; bring to a boil over high heat stirring often. Add sugar all at once and bring to a full rolling boil, cook for 1 full minute.

Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Remove air bubbles, wipe rims of jars, and cover with lids and bands.

Process 10 minutes in a boiling water bath. Remove the jars and place on a kitchen towel on your counter-top. Let cool 24 hours.

Jars are sealed when button on lid is fully depressed and will not move. Store in pantry up to one year. Opened jars need to be refrigerated.

Yield: 12 - 8 oz jelly jars

Cook's Note - pepper jellies and jams can take up to 24 hours to set up. This most recent batch took almost 48 hours, so patience is key.


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