STRAWBERRY JALAPENO JELLY

2 pounds (2 plastic quart containers) = 4 cups chopped strawberries
5 large or 7 small = 1 cup chopped jalapeños
1/4 cup lemon juice
1.75 sure jell powdered pectin packet
7 cups sugar
canning jars with lids (makes about 8 cups)

Use a food processor or blender to puree the strawberries and jalapeños together. Bring strawberries, jalapeños, lemon juice and pectin to a boil. Once boiling, add sugar one cup at a time and stir until it's completely dissolved. Bring back up to a boil and boil for one minute. Remove from heat.

Use a spoon to scrape and discard the foam from the top of your pot. Using a funnel, pour jelly into jars. Use the spoon again to discard any foam/bubbles on top.

If canning:

Use a large stock pot to sterilize your canning jars and lids. Put jars and lids in each pot and fill with water until there's about an inch above your jars. Bring pot(s) to a boil, let boil for 5 minutes and then remove jars and lids, drain and set aside.

Follow directions above to prepare jelly.

Bring your two stock pots back up to a boil. Fill jars with jelly mixture and place lids on jars and screw on rings. Once the water is boiling in your pots, place the jelly jars in the water and let boil for 10 minutes.

Tastes delicious served over cream cheese with crackers, on toast with butter or on cornbread! Even really good glazed over chicken or pork!

This recipe is actually considered a jam since I do not strain the fruit chunks out of it but I've been calling it strawberry pepper jelly for so long I cannot change it now.

I no longer "can" this recipe because we go through it so fast.

Check out this video showing how I made this jelly!