Strawberry-jalapeño jam

I grew up with my mother making different kinds of jam every year, and it always seemed like this big laborious process as a kid (mind you, most kinds of culinary activities seemed that way). After our recent pickling and canning adventure, I decided I wouldn't mind branching out into other kinds canned goods, particularly to take advantage of all this summer fruit available. For our first foray into jam-making, I thought it would be fun to try something a little bit different. Who would've thought the combination of strawberries and jalapeños would sound like such a winning pairing?

Recipe

from Allrecipes.comMakes 2 pint jars2 cups crushed strawberries1/2 cup minced jalapeño peppers1/8 cup lemon juice1 oz powdered fruit pectin3-1/2 cups white sugarcanning jars with lids and ringsPlace 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.Sterilize the jars and lids in boiling water for at least 5 minutes. 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. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling-water bath, such that the jars are covered by at least 1" of water, for 10 minutes. Remove from bath and set out, several inches a part, and let cool over night. Store in a cool, dark area.

Musings

A few notes on preparation: The original recipe used a double-recipe and half-pint jars, but we made use of what we had available.For our very first attempt at making our own jam, it is seriously delicious! Delightfully straightforward to make too, which doesn't hurt. I love the juxtaposition of sweet strawberry with the heat of the jalapeños. It livens up your regular strawberry jam, which can often feel a bit too sweet for my taste. This was delicious with cream cheese on crackers as well as on these lemon cottage cheese muffins I made later on. Definitely ear-marking this recipe for future use (of larger batches!).