Here is my recipe for Strawberry-Jalapeno jam. Strawberry jalapeno jam can be used on cream cheese and served with crackers. As well as a marinade for chicken. You can even use it as an out of the ordinary ice cream topping!
In a 6 quart saucepan, stir fruit pectin into crushed strawberries and jalapenos. Add lemon juice and margarine/butter. Bring mixture to a full rolling boil on high heat, stirring constantly.
Add sugar and honey quickly to fruit mixture. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat and skim off any foam. Immediately fill clean 8 oz. jars to within 1/8 inch of tops. Wipe jar rims and threads in necessary.
Cover quickly with flat lids and screw bands on tightly. Invert jars for 5 minutes, then turn upright.
Let stand at room temperature for 24 hours. Unopened sauce may be stored in a cool, dark place for up to 1 year.
This recipe makes approximately 4 pints of sauce.
Give this recipe a try and let us know how it turned out in the comment section below!