Directions

1. In a 6 quart saucepan, stir fruit pectin into crushed strawberries and Jalapeños. Add lemon juice and margarine/butter. Bring mixture to a full rolling boil on high heat, stirring constantly.
2. Add sugar and honey quickly to fruit mixture. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
3. 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.
4. Cover quickly with flat lids and screw bands on tightly. Invert jars for 5 minutes, then turn upright.
5. Let stand at room temperature for 24 hours. Unopened sauce may be stored in a cool, dark place for up to 1 year.