Jalapeno Strawberry Jam

Jalapeno Strawberry Jam is a sweet and spicy treat that’s as versatile as it is delicious. This unique jam combines the natural sweetness of ripe strawberries with the bold kick of jalapenos, creating a perfect balance of flavors. Use it as a spread, glaze, or dip for a flavor-packed addition to any meal.

Why You’ll Love This Recipe

  • Sweet and Spicy Balance: Perfect harmony of fruity sweetness and jalapeno heat.
  • Versatile Uses: Great for toast, sandwiches, cheese platters, or as a glaze for meats.
  • Simple Ingredients: Easy to make with fresh strawberries and pantry staples.
  • Perfect for Gifting: A unique and thoughtful homemade gift idea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Fresh strawberries (hulled and chopped)
  • Jalapenos (seeded and finely chopped)
  • Granulated sugar
  • Lemon juice
  • Liquid pectin

Directions

  1. In a large pot, combine the chopped strawberries, jalapenos, sugar, and lemon juice. Mash the mixture slightly with a potato masher to release the juices.
  2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer for about 10 minutes.
  3. Stir in the liquid pectin and bring the mixture back to a rolling boil. Boil for 1-2 minutes, then remove from heat.
  4. Skim off any foam from the surface and ladle the jam into sterilized jars, leaving 1/4 inch of headspace.
  5. Seal the jars and process in a water bath for 10 minutes if preserving for long-term storage. Otherwise, let the jam cool and store in the refrigerator for up to 3 weeks.

Servings and Timing

  • Yield: Makes approximately 5 half-pint jars
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Variations

  • Milder Heat: Use fewer jalapenos or remove all seeds and membranes for a milder flavor.
  • Extra Spicy: Add more jalapenos or include some of the seeds for extra heat.
  • Fruit Blend: Mix strawberries with other fruits like raspberries or peaches for a unique twist.
  • Herbal Note: Add a sprig of thyme or basil to the pot for a subtle herbal flavor.

Storage/Reheating

  • Refrigerator: Store in the fridge for up to 3 weeks in an airtight container.
  • Freezing: Freeze the jam in freezer-safe containers for up to 6 months. Thaw in the refrigerator before using.
  • Long-Term Storage: Process jars in a water bath canner for shelf-stable storage up to 1 year.

FAQs

1. Can I use frozen strawberries?

Yes, thaw them first and drain excess liquid before using.

2. How do I adjust the heat level?

For less heat, remove all seeds and membranes from the jalapenos. For more heat, keep some seeds.

3. Can I use powdered pectin instead of liquid?

Yes, but adjust the amount and follow the package instructions for converting to powdered pectin.

4. What’s the best way to sterilize jars?

Boil the jars in water for 10 minutes or use a dishwasher with a sterilize setting.

5. Can I skip the pectin?

The jam may not set as firmly, but you can simmer it longer to achieve a thicker consistency without pectin.

6. What pairs well with Jalapeno Strawberry Jam?

Serve it with cream cheese and crackers, use it as a glaze for chicken or pork, or spread it on toast.

7. How can I tell if the jam has set?

Use the “wrinkle test” by placing a small amount on a chilled plate. If it wrinkles when you push it, it’s ready.

8. Can I make this jam sugar-free?

Use a sugar substitute and low-sugar pectin for a sugar-free version.

9. Why do I need lemon juice?

Lemon juice helps balance the sweetness and ensures proper acidity for safe canning.

10. How long does the jam need to cool before it sets?

It typically sets within 24 hours, though some jams may take longer.

Conclusion

Jalapeno Strawberry Jam is a delightful combination of flavors that’s sure to impress. Its versatility makes it perfect for any meal, whether you’re spreading it on toast, pairing it with cheese, or glazing meats. Try this recipe for a homemade jam that’s bursting with sweet and spicy goodness, and share the joy with friends and family!

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Jalapeno Strawberry Jam

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This Jalapeño Strawberry Jam is the perfect blend of sweet, spicy, and tangy. The juicy strawberries balance the heat of jalapeños, creating a versatile jam that’s delicious on toast, with cheese, or as a glaze for meats.

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 half-pint jars 1x
  • Category: Condiments, Preserves
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 4 cups (800 g) fresh strawberries, hulled and chopped
  • 23 jalapeños, finely diced (adjust for spice level)
  • 3 cups (600 g) granulated sugar
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 packet (1.75 oz / 49 g) powdered pectin


Instructions

  1. Prepare the jars:
    • If you plan to can the jam, sterilize your jars, lids, and bands by boiling them in water for 10 minutes. Let them dry on a clean towel.
  2. Cook the strawberries and jalapeños:
    • In a large, heavy-bottomed pot, combine the chopped strawberries, diced jalapeños, and lemon juice. Mash the mixture slightly with a potato masher to release the juices.
  3. Add the pectin and boil:
    • Sprinkle the powdered pectin over the fruit mixture and stir to combine. Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
  4. Add the sugar:
    • Stir in the sugar all at once and return the mixture to a rolling boil. Boil for 1-2 minutes, stirring constantly, then remove from heat.
  5. Check the consistency:
    • To test the jam’s thickness, place a small spoonful on a chilled plate and let it cool for 1 minute. If it wrinkles slightly when pushed with your finger, it’s ready. If not, boil for another minute and test again.
  6. Jar the jam:
    • Ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth and secure the lids and bands.
  7. Seal the jars (optional):
    • For long-term storage, process the jars in a boiling water bath for 10 minutes. If you don’t plan to can the jam, let the jars cool completely and store them in the refrigerator for up to 3 weeks.
  8. Cool and store:
    • Let the jars cool completely on a towel or cooling rack. Ensure the lids have sealed properly (the center should not pop when pressed). Store in a cool, dark place for up to 1 year.


Notes

  • Spice level: For less heat, remove the seeds and membranes from the jalapeños before chopping. For more heat, leave them in or add an extra jalapeño.
  • Fruit substitution: This recipe works well with other berries like raspberries or blackberries.
  • Pairing: Serve with cream cheese and crackers, as a glaze for pork or chicken, or as a spread on toast.

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