Jalapeno Strawberry Jam 4 cups crushed strawberries 1 cup minced jalapeno peppers 1/4 cup lemon juice 2 oz. pkg. powdered fruit pectin 7 cups sugar 8 half pint canning jars Place the crushed strawberries, minced jalapeno pepper, lemon juice and pectin in a large saucepan and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved. Return to a boil and cook for one minute. Pack jam into hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or thin spatula around the inside of the jar to remove air bubbles. Wipe rims clean, top with lids and rings. Process in a hot water bath for 10 minutes. Cool overnight, and store in a cool dark place. Strawberry Spinach Salad 2 Tbsp. sesame seeds 1 Tbsp. poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup white vinegar 1/4 tsp. paprika 1/4 Worcestershire sauce 1 Tbsp. minced onion 10 ounces fresh spinach, rinsed, dried, and torn into bite-size pieces 1 quart strawberries 1/4 cup blanched, slivered almonds In a medium bowl, whisk together sesame and poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour. In a large bowl, combine spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving. Recipes courtesy of WV Department of Agriculture
