• Place crushed strawberries, jalapenos, lemon juice and pectin in a large pot. Turn the heat to high and bring to a boil. Then pour in the sugar all at once, stir and bring back to a full rolling boil.

  Once a full boil is reached set the time for 1 minute and boil on high while stirring constantly to avoid scorching.

  Remove the pot from the heat. At this point you can either spoon the jam into jars and store in the fridge or can them using the instructions below.

Water bath canning instructions:

• Ladle the jam into 7-8 half pint jars leaving about ¼th to ?rd inch of headspace.

  Remove air bubbles and wipe the jar rims.

  Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).

  Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).

  Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.

  Store sealed jars in a cool dry place for 12-18 months for best quality.

  *Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.