4-1/2
cups crushed strawberries
1/2
cup minced seeded habanero peppers
1/4
cup lemon juice
1
package (1-3/4 ounces) powdered fruit pectin
7
cups sugar
In a Dutch oven, combine strawberries, peppers
and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat,
stirring constantly. Stir in sugar; return to a full rolling boil. Boil and
stir 1 minute.
Remove from heat; skim off foam. Ladle hot
mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Wipe rims.
Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water,
ensuring that they are completely covered with water. Bring to a boil; process
for 10 minutes. Remove jars and cool.
From Taste of Home
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