Spicy Strawberry Jam
Rinse strawberries, hull and halve or quarter depending on size. Rinse the rhubarb, remove the strings, cut into small cubes and mix with the strawberries. Place in a large pot. Cut the chile peppers in half lengthwise and add to the pot along with the lemon juice and preserving sugar (exactly half of the fruit quantity). Stir to combine. Cover and let stand for 2 hours.
Bring the strawberry mixture to a boil and boil 4-5 minutes. Remove the chile peppers and pour the jam into sterilized canning jars. Close tightly and leave to cool. Tip: To preserve the jam for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.