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
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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