Place the strawberries, jalapeños, sugar, lemon zest and juice, and fruit pectin in a non-corrosive pot and bring to a boil.
After 2 minutes of boiling, reduce to a simmer and cook for 20 minutes.
Remove from heat and transfer to a sanitized glass jar. Cool completely before capping.
Refrigerate for up to 2 weeks.
1½ cups crushed strawberries
¾ cup finely chopped jalapeños, stems and seeds removed
1½ cups sugar
Juice and zest of 1 lemon
2 Tbsp. liquid fruit pectin
¾ cup finely chopped jalapeños, stems and seeds removed
1½ cups sugar
Juice and zest of 1 lemon
2 Tbsp. liquid fruit pectin
This article appears in May 2012.