4 cups crushed straberries
1 cup minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups sugar
1/2 Tbsp butter
8 half pint canning jars with lids and rings
Place strawberries and jalapenos in a food processor. Place the crushed strawberries, minced jalapeno pepper, lemon juice and pectin into 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, add butter. Sterilize the jars and lids in boiling water for at least 5 minutes. If there is any foam on top of jam skim it off then pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles (I didn't worry about this because it was so runny that there wasn't 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 halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes. (It originally said 10 minutes to process but since I am at a higher altitude I did it for 20 minutes.)
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. This is SOOOOOOOO YUMMY!!!!
