Strawberry Jalapeno Jam

Sterilize 12 half-pint canning jars and lids for at least 5 minutes. Set aside.

In a large stockpot, add strawberries, peppers, lemon juice, and pectin, and stir. Cook at high till boiling. Add sugar and stir till dissolved. Bring back to boil and cook for an additional minute. Remove from heat. The mixture may be foamy on top.

Using a funnel, ladle jam into jars, stirring before to get rid of the foam and to distribute the strawberries/peppers. Wipe down edges of jars with a damp rag and top with lids and screw on rings.

Bring water to boil in canning pot. Place jars in pot—water should be at least 1 inch above the jar tops. Process jars for 10 minutes in boiling water. Turn off heat, remove jars from pot to a wood surface, and let cool overnight. Do not tip jars or push on the lids until the following morning.

Serve over warmed cream cheese (1 minute in the microwave) and Ritz crackers. Enjoy!

(Recipe adapted from L. Sullivan at AllRecipes.com.)