A delicious. irresistible sauce to use on cream cheese and with crackers, as an ice cream topping, and other dishes! Try this addicting sauce and give us a comment below on what you thought of it! Be careful, because you'll want to make more.
Thank you K. Hagler from North Dakota for sharing this yummy recipe!
Dear Pepper Joe,
Here is my recipe for Strawberry-Jalapeno Sauce. The sauce can be used on cream cheese and served with crackers as an hors' d oeuvres, as a marinade for chicken or even as an out of the ordinary ice cream topping!
3 1/2 cups crushed strawberries (fresh or frozen)
1 cup jalapeno peppers, finely chopped (about 9 medium size)
1 box fruit pectin
1/2 tsp margarine or butter (to reduce foaming)
3 TB bottled lemon juice
4 cups sugar
1 cup corn syrup
In a 6 quart saucepan, stir fruit pectin into crushed strawberries. Add lemon juice and margarine/butter. Bring mixture to a full rolling boil on high heat, stirring constantly.
Add sugar and corn syrup 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.
Makes approximately 4 pints of sauce!