Used lime juice instead of lemon juice

First, sterilize eight half-pint canning jars with lids and rings by boiling them for a least 5 minutes. Keep them hot while you make the jam.

In a large tall-sided and heavy bottomed cooking pot place the hand-crushed strawberries, jalapeno pepper, lemon juice and pectin. Stir in sugar to dissolve.

Over high heat, quickly bring to a boil. (Long and slow boiling destroys the pectin and your jam will not thicken.)

Once the mixture has reached a full rolling boil, cook for one full minute. Remove from the heat and let jam sit for about five minutes.

Fill the sterilized canning jars to within 1/4 inch of the rim with hot jam. To remove air bubbles gently tap the bottom of the jar on the counter or run a clean knife around the inside edge of the jar. The rims of the jars need to be completely free of any food residue, so wipe the tops with a clean moist cloth or paper towel. Place lids and rings on the jars.

In a water-bath canner process the sealed jars of jam for 10 minutes in boiling water.

Cool completely, then store in a cool dark area.

This recipe is spicy, but not very hot. If you would like to add more heat to your jam add a little bit of habanero pepper.