Strawberry Jalapeno Jelly / canning recipe / jelly jam recipe / water bath canning / homemade

Recipe: 5 cups diced strawberries, 1/2 cups diced jalapenos, 7 cups sugar, 1/4 cup lemon juice and 1.75 oz package surejell (fruit pectin). Mix together and bring to a boil. Reduce heat let simmer for about 15-20 minutes. Ladle into clean 8oz canning jars and process in water bath for 15 minutes.

Note: If the jelly has not “set” and is still runny after 24 to 48 hours you can pour it back into a pot and simmer for additional time, then reprocess in a water bath. If a jar doesn’t seal you can put it in the fridge and use it in the next couple of weeks.

[RandWFarmstead-TonyWalsh]

That looks pretty good but I'll take a pass with those Jalapenos. Jackie makes Strawberry fig and I pass on the fig too. Thanks for sharing and hope you both have a blessed week.

[DeliaForet]

Can I use frozen strawberries for the jelly