Double-Berry Jalapeno Jam

• 2 cups finely chopped seeded jalapeno pepper (about 1 pound)
• 1-1/2 cups crushed strawberries (about 1 pound)
• 1 cup crushed blackberries (about 3/4 pound)
• 1 package (1-3/4 ounces) powdered fruit pectin
• 6-2/3 cups sugar

1. In a large saucepan, combine jalapenos, strawberries and blackberries. 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.
2. Remove from heat; skim off foam. Ladle hot mixture into 8 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. 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.

pepper, crushed strawberries, blackberries, powdered fruit pectin, sugar

Taken from www.tasteofhome.com/recipes/double-berry-jalapeno-jam/ (may not work)