Strawberry With A Kick Jam

My mom and I spent our whole Saturday making jam. It was lots of fun. I love to spend my time in the kitchen cooking and canning. My cousin gave us a yummy recipe for some Strawberry with a Kick jam. We made numerous bottles of this and then we also made a bunch of raspberry freezer jam. We had a great time.

People laugh at me because relaxing to me is cleaning and working in the kitchen. So this Saturday was a great relaxing day for me.

Strawberry With A Kick Recipe

4 cups crushed strawberries

1 cup minced jalapeno peppers

1/4 cup lemon juice

1 (2 oz) package powdered fruit pectin

7 cups white sugar

8 half pint canning jars with lids and rings

1. Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin in 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.

2. 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.

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 minutes.

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.