This is not the jelly that comes to mind when you’ve got a craving for a PB&J. You might even want to put a PG13 rating on it, cause your kids probably wont like it! It is, however, totally delicious poured over a brick of cream cheese and served with crackers or crostini. If you really want to dress it up, mix 8 oz. of softened cream cheese with 1 tbsp minced fresh basil and 1 tsp lime juice. Scoop into a bowl with an ice cream scoop, then pour the jam around it. The basil and lime compliment the strawberry, so well!
Pepper jams are available in a wide variety of flavor combinations. I was recently asked about a recipe for a peach and jalapeño jam. Which sounds like a great combo to me! (but I was just given some beautiful homegrown serrano peppers, and decided they would pair well with strawberry.) Stay tuned for the peach jalapeño and maybe a raspberry chipotle recipe! I could probably go on and on developing flavor combos!
Strawberry Serrano Jam
2 lbs. strawberries
juice from 1 lemon (about 3 tbsp)
1 cup sugar
1 package fruit pectin
3 serrano peppers
Hull the strawberries then chop them into small pieces. Bring the strawberries and lemon juice to a boil, then turn to simmer. Allow to cook on simmer for 30 minutes. Finely mince the serranos (don’t throw the seeds out! they give a nice spicy flavor) and stir into the simmering pot along with the sugar. Cook for about another 10 minutes. Add the package of pectin and bring it back to a boil, while stirring. Allow to boil for just a minute or so. Then pour into jelly jars and allow to cool overnight with the lids off. (They will thicken up as they cool.) Then store in the refrigerator.