Strawberry Hot Pepper Jam

I’ve been having quite a bit of luck with jam and jelly making these days, and these various successes have me experimenting.  The Strawberry Margarita Jam was such a big hit, and I love Green Pepper Jelly, so I decided to come up with a combination of the two to provide a spicy eye-opening kick for my toast or bagel in the morning.  This recipe is a winner! Richly fruity with an underlying taste of pepper, and a kick that you can set from mild to medium, to hot, hot, hot, just by increasing the amount of hot sauce. I found this recipe to be perfect for morning, but when I make it again to pour over a brick of cream cheese and serve with crackers, I’m going to double the hot sauce.  Yeehaw!

Strawberry Hot Pepper Jam

4 cups crushed strawberries

2 jalapeño peppers, seeded and minced

1/4 cup Meyer lemon juice

½ teaspoon Melissa’s Red Savina Hot Sauce

4 ounces pectin (recommended: Certo)

6 cups white sugar

Place the crushed strawberries, minced jalapeño peppers, lemon juice, and hot sauce into a large saucepan, and bring to a rolling boil over high heat. Once simmering, stir in the sugar until dissolved, return to a rolling boil, and cook for 1 minute.

Remove from heat, stir in pectin, and pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

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