Ingredients:
1 pound fresh strawberries, hulled and diced
2-3 jalapeno peppers, seeded and finely chopped
2 cups granulated sugar
2 tablespoons lemon juice
1 tablespoon powdered fruit pectin
Directions:
In a large saucepan, combine the diced strawberries, chopped jalapeno peppers, granulated sugar, and lemon juice. Stir well
to combine.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
Once boiling, reduce the heat to medium and let the mixture simmer for about 20-25 minutes, or until the strawberries are
softened and the mixture has thickened slightly.
In a small bowl, mix the powdered fruit pectin with 2 tablespoons of water until dissolved.
Stir the dissolved pectin into the strawberry mixture and let it simmer for an additional 5 minutes, stirring constantly.
Remove the saucepan from the heat and let the jam cool slightly.
Transfer the jam to sterilized jars and seal tightly. Allow the jars to cool completely before storing them in the refrigerator.
Serve the spicy jalapeno strawberry jam on toast, biscuits, or as a condiment for cheese and charcuterie boards.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes