Strawberry Pepper Jam Recipe

Continuing with my jam and jelly recipes . . .

Strawberry Pepper Jam Recipe
Ingredients

• 5 1/2 cups sliced strawberries
• 1/2 c minced Serrano peppers (measure after mincing)
• 3/4 cup lemon juice
• 1/2 large bell pepper, also minced
• 1 tsp butter
• 4 cups white sugar
• 1-1.75 oz pack powdered pectin, plus 1 TBSP from another pack
• 1 1/2 tsp Serrano pepper seeds
• 1/2 tsp bell pepper seeds

Directions

1. Clean and sterilize jars, lids and rings.
2. Make sure you wear gloves when dealing with the peppers. Also, set the seeds aside for later use.
3. Place strawberries in a blender with the lemon juice. Blend until it reaches the desired chunkiness. Pour into large pot with peppers, butter and sugar.
4. Place pot on  medium heat and bring to simmer. Turn heat to low and simmer for 15 minutes. Add the pectin and the pepper seeds.
5. Turn heat to high and bring to a rolling boil (bubbles stay when you stir). Boil 3 full minutes or until it reaches 221 degrees.
6. Ladle into prepared jars. Screw on lids.
7. Water bath: place the jars in a large stock pot or canning pot. Add enough water to cover plus 1 to 2 inches. Bring the water to a boil, and boil for 10 minutes.  Remove the jars from the pot and let cool at room temp for 24 hours. 
8. Check to make sure the lids sealed by depressing he center. If it pops back, it is not sealed. Try giving it another water bath. If it still doesn't seal, refrigerate it and use it within the month.