Instructions:
- Prepare the Ingredients:
- In a large mixing bowl, mash the fresh strawberries using a potato masher or a fork until they are mostly smooth with some chunks remaining.
- Finely chop the jalapeño peppers, removing the seeds for less heat or keeping them for a spicier jam.
- Cook the Fruit Mixture:
- In a large, heavy-bottomed pot, combine the mashed strawberries, chopped jalapeños, and lemon juice.
- Stir in the fruit pectin until it is fully dissolved.
- Bring to a Boil:
- Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring frequently.
- Add the Sugar:
- Once the mixture is boiling, add the granulated sugar all at once.
- Stir continuously to dissolve the sugar and bring the mixture back to a full rolling boil.
- Boil for 1 Minute:
- Once the jam reaches a full rolling boil that cannot be stirred down, boil it for exactly 1 minute while stirring constantly.
- Remove from Heat:
- After 1 minute, remove the pot from heat and skim off any foam that has formed on the surface.
- Jar the Jam:
- Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills.
- Seal the jars with sterilized lids and rings.
- Process the Jars (Optional):
- If you plan to store the jam at room temperature, process the sealed jars in a boiling water bath for 10 minutes to ensure they are properly sealed and preserved.
- If you’re refrigerating or freezing the jam, you can skip the water bath.
- Cool and Store:
- Allow the jars to cool completely at room temperature.
- Store unopened jars in a cool, dark place. Once opened, keep the jam in the refrigerator and use it within a few weeks.