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Strawberry Balsamic Jalapeno Jam

Strawberry Balsamic Jam and Strawberry Jalapeno Jam
(makes 4 pints)

4 cups crushed fresh strawberries
1 cup minced jalapeno pepper (with seeds) OR add one more cup crushed strawberries
1/4 cup balsamic vinegar
2 oz. powdered pectin
7 cups granulated sugar

Combine everything EXCEPT SUGAR in a large pot and bring to a boil over high heat.  Sugar will impede the development of the pectin and if you add it too early you will have runny jam.  Once everything has come to a boil, let it cook on high for a full minute, THEN ADD SUGAR and stir until dissolved and mixture returns to a boil.Sterilize jars, rings and lids by submerging in boiling water for 5 minutes.  Drain jars upside down on a clean towel.  leave lids and rings in hot water until ready to use.Fill hot jars with jam until 1/4 inch from the top of the jar.  Wipe edges clean if there are any splatters.  Top each jar with a lid and then screw on a ring until just finger tight.Re-submerge filled sealed jars in boiling water and boil for 10 minutes.  Remove from water and let cool to room temperature.  Lids should make a "pop" sound as they cool. Jam can be kept at room temperature until opened, then keep in refrigerator.

 

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