Why You’ll Love This Recipe
I love how this jam combines the rich, natural sweetness of ripe strawberries with the fiery heat of jalapeños. It’s the perfect blend of fruit and spice, and it’s surprisingly versatile. I use it to elevate toast, pair it with creamy cheeses, or even swirl it into desserts for a unique twist.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 4 cups fresh strawberries, hulled and chopped
- 1–2 jalapeños, seeded and finely chopped (adjust based on spice preference)
- 1/4 cup lemon juice (freshly squeezed)
- 4 cups granulated sugar
- 1 packet (1.75 oz) powdered fruit pectin
Directions
- In a large saucepan, I combine the strawberries, jalapeños, and lemon juice. I use a potato masher or fork to gently crush the strawberries to my desired chunkiness.
- I stir in the pectin until fully dissolved. Then, I place the saucepan over medium-high heat and bring the mixture to a full rolling boil, stirring frequently.
- Once boiling, I add the sugar all at once and stir until it’s completely dissolved. I return the mixture to a full rolling boil and cook for 1 minute, stirring constantly.
- I remove the pan from the heat and skim off any foam from the surface using a clean spoon.
- I carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. I wipe the rims clean, apply lids, and screw on the bands until fingertip-tight.
- I let the jars cool at room temperature until the lids seal (I listen for a “pop”), then refrigerate for immediate use or process in a boiling water bath for 10 minutes for shelf-stable storage.
- I allow the jam to set for at least 24 hours before serving. Once opened, I keep it in the fridge and use within 3 weeks.
Servings and timing
This recipe makes about 4 half-cup jars. Prep time is 15 minutes, cooking time is 10 minutes, and total time is approximately 25 minutes. Each tablespoon contains approximately 50 kcal.
Variations
Sometimes I add a splash of balsamic vinegar or a pinch of black pepper for extra depth. If I want a milder jam, I use just one jalapeño or skip seeding. For extra spice, I include some seeds or a dash of cayenne pepper.
storage/reheating
I store sealed jars in a cool, dark place for up to 1 year. Once opened, I keep them in the fridge for up to 3 weeks. There’s no reheating needed—it’s ready to enjoy straight from the jar.
FAQs
Can I use frozen strawberries?
Yes, I thaw them first and drain excess liquid. They work well for jam, especially when fresh berries are out of season.
How spicy is this jam?
It has a noticeable but balanced kick. I adjust the jalapeños to taste depending on how much heat I want.
Can I use liquid pectin instead?
Yes, but I follow the instructions on the packet, as the timing and method may vary slightly from powdered pectin.
Is it necessary to can the jam?
No, if I plan to use it soon, I just store the jars in the fridge. Canning makes it shelf-stable for long-term storage.
What do I serve this jam with?
I love spreading it on toast, pairing it with goat cheese or brie, or adding it to glazes for meats. It also makes a delicious topping for cheesecake.
Conclusion
This Jalapeño Strawberry Jam is a sweet and spicy treat that brightens up any dish. It’s easy to make, packed with bold flavor, and perfect for gifting or keeping on hand for a touch of fruity heat. I always enjoy having a jar ready for whenever I want to spice things up.
Print
Jalapeño Strawberry Jam
- Total Time: 25 minutes
- Yield: About 4 half-cup jars
- Diet: Gluten Free
Description
This jalapeño strawberry jam combines sweet berries with a fiery kick. Perfect for cheese boards, glazes, or a bold spread on toast—easy to make and full of flavor.
Ingredients
4 cups fresh strawberries, hulled and chopped
1–2 jalapeños, seeded and finely chopped (adjust for spice level)
1/4 cup freshly squeezed lemon juice
4 cups granulated sugar
1 packet (1.75 oz) powdered fruit pectin
Instructions
In a large saucepan, combine strawberries, jalapeños, and lemon juice. Mash to desired consistency.
Stir in powdered pectin. Heat to a full rolling boil, stirring frequently.
Add all sugar at once. Stir until dissolved. Return to boil and cook 1 minute, stirring constantly.
Remove from heat. Skim foam off the top.
Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal, and cool.
For long-term storage, process in a boiling water bath for 10 minutes.
Let jam set for 24 hours before using. Refrigerate after opening.
Notes
Add balsamic vinegar or black pepper for depth.
Use more or fewer jalapeños depending on spice preference.
Use thawed, drained frozen strawberries when fresh aren’t available.
Pectin type may affect method—adjust per packet instructions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
