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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.

Ingredients

Scale
  • 4 cups (800 g) fresh strawberries, hulled and chopped
  • 2–3 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.

Find it online: https://ukfinda.com/jalapeno-strawberry-jam/