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.