Ingredients: (4) Cups Crushed Strawberries (1) Cup Minced Jalapeno Peppers (1/4) Cup Lemon Juice (7) Cups White Sugar (6) oz Package Liquid Pectin (10) Half Pint Canning Jars with Lids and Rings Directions: Step 1. Place the crushed strawberries, minced jalapenos peppers, lemon juice and pectin into a large pot and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, Return to a boil, and cook for 1 minute. Step 2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jelly into the hot, sterilized jars, Filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the inside of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Step 3.Place a rack in the bottom of a large stockpot and fill halfway with water.Bring to a boil over high heat then carefully lower the jars into the pot using a holder. Leave a 2 " space between the jars. Pour in more boiling water if necessary until the water level is at least 1" above the ops of the jars. Bring to a boil and cover process for 10 minutes. Step 4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight. Once cool, Press the top of each lid with a finger to ensuring that the seal is tight. Store in cool dark area.