STRAWBERRY JALAPENO BASIL JAM ENJOY DAN:

SAUL'S CHRISTMAS GIFT TO YOU STRAWBERRY JALAPENO BASIL JAM

                                                                                           By CHEF DAN:

12 – (8 Oz) half pints

INGREDIENTS:

6 cups strawberries (discard stems and leaves), crushed

3/8-cup lemon juice

1-(9 Oz) package Certo liquid fruit pectin

10-1/2-cups sugar

1 tablespoon butter

FOR THE JALAPENO JAM:

5 jalapeno, processed in a food processer

BASIL JAM:

1-cup fresh basil, finely chopped

DIRECTIONS:

1.   Sterilize 12 half pint jars with lids and rings; boil 5 minutes.

2.   Keep jars, lids and rings in hot (not boiling) water.

3.   Place the crushed, (do not use food processor makes to fine).

4.   In a skillet over medium-high heat; add processed jalapenos, lemon juice, pectin, and finely chopped basil.

5.   Stir in the sugar to dissolve.

6.   Bring to a boil and boil for 1 minute, add the butter to keep down the foam, (long slow boiling destroys the pectin)

7.   Remove from heat and let sit for 5 minutes.

8.   Pack the jam into the hot, sterilized jars, filling the jars within 1/4-inch form the top.

9.   Run a spatula around the insides of the jar to remove any air bubbles.

10.                Clean any food residue from the top of the jars.

11.                Top with lids and rings.

12.                Process 10 minutes in a boiling water container.

13.                Remove the jars and place on a cloth towel.

14.                As the jam cools, shake frequently to redistribute the content.

15.                Store in a cool dark place for 1 year.

ENJOY DAN:                                         BON-APPETITE!!