Fresh strawberries and jalapenos combine for a flavorful strawberry jalapeno jam that's great on toast, biscuits and sandwiches, or as an appetizer over cream cheese.
Mash strawberries and set aside. You want some chunky pieces of fruit, so don’t put strawberries in the food processor.
Remove stems from jalapeños; remove stem and seeds from red pepper. Place together in food processor and chop until very fine. (You can also chop by hand until finely minced.) Drain any liquid from peppers.
Place mashed strawberries, red pepper and jalapeños in large pot on stove. Add vinegar, lemon juice and powdered pectin. Stir to combine. Then add sugar; stir until it dissolves.
Bring all ingredients to boil over high heat. When mixture comes to a rolling boil (one that can’t be stirred down), boil for one minute then remove from heat.
Add butter to decrease foam and stir until it melts.
Fill a water bath canning pot and rack with enough water that jars will be covered at least 2 inches once placed inside.
For canning jars, heat clean jars in boilng water to cover, then remove and wipe dry. (You can put them in your water bath canning pot to heat.)
Place jar tops and rings in a small sauce pan and cover with hot water while jam is cooking. Jars will seal better if everything is already warm when placed in water bath canner.
While jars are still warm, ladle jam into jars, filling them within ¼ inch of top. You can run a knife around inside of jars to remove air bubbles. Wipe rim of jar clean; add lid and ring to seal.
Fill a water bath canning pot and rack with enough water that jars will be covered at least 2 inches once placed inside. Carefully set jars on rack in canner. Add more hot water after you add the jars if needed. Process in canner for 10 minutes Remove jars carefully from the water bath and place on a dishcloth on the counter, several inches apart. Let jars cool for several hours.
Check to make sure the jars have sealed correctly (lightly press down on top of the lid; it should be firm - if not, you will need to refrigerate jam or re-process it). Allow to cool overnight.
Notes
Make sure to use a large pot with high sides. This jam mixture will rise a lot as it boils.
If you live at higher altitudes, add 5 minutes to processing time: for 1,001 to 3,000 feet; for 10 minutes for 3,001 to 6,000 feet.
Check to make sure the jars have sealed correctly (lightly press down on top of the lid; it should be firm - if not, you will need to refrigerate jam or re-process it). Allow to cool overnight.