Easy Strawberry Jalapeño Jam

1. Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a full boil (see Café Tips above in post) over high heat.
2. Once boiling, stir in the sugar until dissolved, return to a full boil, and cook for 1 minute.

For the freezer storage method:

1. Wash canning jars in hot soapy water, rinse well and dry.
2. Ladle hot jam into jars and cover tightly with lids. Allow jam to sit at room temperature for 24 hours to set, then refrigerate for up to a month or freeze for longer storage.

For the water bath method:

1. Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle the jam into the hot, sterilized jars, filling the jars to within ¼ inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
2. Place a rack in the bottom of a large stockpot and fill halfway with water.
3. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
4. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool for several hours.
6. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.