I'm a Can-Can Canner! (Spicy Strawberry Jam)

Ok, so I don't REALLY know how to dance the can-can, but I can CAN!


Sorry - I'm done now, I swear...


I applied to be a host through houseparty.com some time ago. I've applied for a bunch and never got chosen and so forgot about it for a while until someone I knew actually got something. So I went back on and applied for the Ball Taste of Summer Party which included a ton of canning supplies including all the tools, a stainless steel bath, pectin, tons of coupons for people, etc. Seriously, I don't care if they ever pick me for anything again, this was the BEST!


I had talked to a couple friends and my grandmother just before getting this so it must've been kismet.


Fast forward to last Friday and my girlfriend and I canned for 5 hours while our boys played. It was so much easier than I ever thought it would be and the results were pretty amazing. We made a strawberry-hot-pepper jam and a cranberry chutney. Both were delicious. Here is the recipe for the jam. It's delicious poured over a brick of cream cheese and eaten with crackers. I'll post the chutney recipe next:

Strawberry Hot Pepper Jam:

• 4 cups crushed strawberries (we put them through the food processor - I don't know if this is wrong to do or not, but it worked. Although I'm told it's why our fruit floated upwards during the settling - anyone know anything about this?)
• 1 cup minced jalapeno peppers or other hot peppers (we did a mix of mostly jalapeno, a couple serrano and a few habanero. It's still not that spicy - next time I would probably use a few more habanero - or a less-sweet fruit)
• 1/4 fresh squeezed lime juice (you can use lemon too - we thought lime would be a little more fun)
• 1 (2oz) pkg powdered fruit pectin
• 6 cups white sugar
• 8 half-pint canning jars with lids and rings

Place a rack in the bottom of a large stockpot or canning bath and fill halfway with water. Bring to a boil over high heat and keep at a boil for processing.


Meanwhile, place the strawberries, peppers, lime 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.

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.

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. Let rest 5 minutes in the pot with the heat off.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight.