Recipe: 5 cups diced strawberries, 1/2 cups diced jalapenos, 7 cups sugar, 1/4 cup lemon juice and 1.75 oz package surejell (fruit pectin). Mix together and bring to a boil. Reduce heat let simmer for about 15-20 minutes. Ladle into clean 8oz canning jars and process in water bath for 15 minutes.

Note: If the jelly has not “set” and is still runny after 24 to 48 hours you can pour it back into a pot and simmer for additional time, then reprocess in a water bath. If a jar doesn’t seal you can put it in the fridge and use it in the next couple of weeks.

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