- 4 cups crushed strawberries (= 3 16 oz. containers of strawberries)
- 1 c. jalapeño peppers, chopped
- 2 habanero peppers, chopped
- 1/4 c. lemon juice
- 1.75-2 oz. powdered fruit pectin
- 7 c. white sugar
- 8-10 half pint canning jars with lids and rings
Place crushed strawberries, chopped jalapeño and habanero peppers in a blender or food processor and puree. Then add strawberry pepper mixture with the 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, stirring constantly. Let sit for 2 minutes then carefully remove foam with a metal spoon.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pour jam into the hot, sterilized jars (8 and sometimes 10 half quart jars), filling to within 1/4″ of the top. Run 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.
Place a rack in the bottom of a large stockpot and fill with water one to two inches above the top of the jars. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2″ space between the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove jars and place on a cooling rack several inches apart. Allow to cool overnight. Serve over cream cheese with Wheat Thins and enjoy!