Jalapeño Strawberry Jam

Place the crushed strawberries, minced jalapeño 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.

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.

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.

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.