Since strawberries are plentiful right now, and since strawberries are huge in size and very sweet right now, and since hubby and I have three strawberry plants that are actually producing the cutest, sweetest strawberries that we eat as soon as we pick them (we should have planted more!) I am posting a strawberry recipe in honor of these little cuties!
(Great also served over cream cheese and served with crackers!)
Makes 4-(8-oz) jars or 2(16-0z) jars
If you are going to use them soon, put in jars and refrigerate. If you are not going to use them soon, then you will want to seal the jars with a hot water bath and let the filled jars cool to seal the tops (canning style).
2 jars (18-oz each) of strawberry preserves (do not use jam – it makes it too runny)
1 (12-oz) jar jalapeno slices (Mt Olive or Old El Paso brand or whatever brand you can find) , drained
* Mt Olive is usually found in the pickle section and Old El Paso is usually found in the Mexican foods
Place the drained jalapenos (may use more if you like yours “hotter”) in a food processor along with the preserves. Pulse to chop the jalapeno slices to desired size.
Place in pan and heat until mixture is hot and preserves are melted. Place in jars. (Remember, if sealing, you will want to prepare jars with hot water bath before filling.) Put in refrigerator, or seal jars.
These make great gifts! And once you start nibbling on this over the cream cheese, you just can’t seem to stop. Yup, it’s that good. Give it a try. It’s quick, it’s easy, and it’s just plain great tasting. Happy weekend!