Jalapeno Strawberry Jam (from allrecipes.com)

Ingredients:

4 cups crushed strawberries
1 cup minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin ("Sure Jell" is an example)
7 cups white sugar (only used 6, more than enough)
8 half pint canning jars with lids and rings

Directions:

1.) Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.

2.) Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 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.

3.) Place a rack in the bottom of a large stockpot and fill halfway with water. 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. Bring the water to a full boil, cover the pot, and process for 10 minutes.

4.) Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight 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.

Here I will say- I only used one small bag of frozen strawberries...should have used more >_<

So if you have 2 small bags (like I did) USE BOTH OF THEM or one large bag, take your pick- and you can always thaw them out ahead of time to make the chopping easier.

Make sure you let this chill in the fridge OVERNIGHT or it will never set!

Other than that- enjoy :)

~ UPDATED TASTING NOTES:

Very tasty...and yes, loaded with sugar :P There ARE jam mixes out there that do come sugar-free (The Ball Jar company has one, not cheap) so you can always go that route.

Still didnt set quite right (a bit 'loose') even following the instructions...I'd recommend adding one packet of unflavored gelatin to this if you like your jam a bit firmer.

...Of course it might also have been from when I threw it in the refrigerator right off the bat once it was sealed and cooked as well- you are supposed to just leave the jam out in a dry, secluded spot to gel up... DERP >_<

...Whats more, make sure you seal the containers (just press down on the lids and youre good)- I didnt really do that, because the cold from the fridge 'sucked in' (contracted) the lids- but BECAUSE of that, the jam itself didnt have a chance to set properly.

And, not quite enough of a kick either...next time, I'll leave the veins in, maybe chop the seeds and put those in...or, use habaneros (with gloves)

Still, pretty good for my first attempt at jamming!