I'd been hearing the slightest murmurings on blogs and posts about something exotic and mysterious:
Strawberry Jalapeno Jam
What were they thinking??? How could this be good? Might as well give it a try!
I found this recipe on Food.com and got to work. All went perfectly... except it didn't set... ever. I read this in the recipe ingredient list:
"1 (1 3/4 ounce) package powdered fruit pectin
(Sure-Jell Premium yellow box I prefer using 1 1/2 packages
because strawberries are runnier)"
but I was using a different powdered pectin which I prefer and it was from a jar, not a package. I did the calculation and measured the correct amount EXCEPT that I did not allow for the additional 1/2 more the recipe author suggested. So I ended up with runny Strawberry Jalapeno Sauce. *sigh*
This sad 'sauce' sat on my counter for many days while the world turned upside down around me. A treasured friend was in need... a kind word, a gentle presence, one to tarry nearby.
When things settled down, I researched how to "fix" jam, and found these instructions from Food In Jars. Seemed all I had to do was dump ALL THE JAM OUT OF THE SEALED JARS (!!!), reheat, add more pectin, cook vigorously, check the set, and add the fixed jam BACK INTO CLEANED AND STERILIZED JARS. *sigh*
It worked. It really worked. I now have the most gorgeous and delicious jam ever! It's sweet with a definite kick without being too hot. I took the recipe author's advice and left all the jalapeno seeds and membranes in, and I'm so glad I did! It was the hit of our church's Strawberry Festival, served over cream cheese with table water crackers.