Recipe for Strawberry Jalapeno Jam


    Strawberry Jalapeno Jam

    Source: Trax Farms, Finleyville, Pennsylvania

    Makes 2 cups.

    1 green bell pepper
    1 cup frozen strawberries or fresh strawberries, mashed
    5 jalapeno peppers
    3 cups granulated sugar
    3/4 cup cider vinegar
    3 ounces pectin

    Sterilize jelly jars and lids according to manufacturer's instructions.

    Remove seeds from green pepper and chiles Be very careful with chiles - don't touch your eyes. Some people do this with disposable plastic gloves on.

    Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve remainder for another purpose.

    Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.

    Place the strawberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes.

    Stir in pectin.

    If you want to use this as a jelly, then strain mixture through a fine strainer to remove pieces of peppers. OTHERWISE, LEAVE AS IS.

    Pour strained liquid into sterilized jars.

    Cover tightly and store in a cool place up to 6 months.