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