Strawberry Jalapeño Jam Recipe

Introduction

Strawberry Jalapeño Jam offers a delightful balance of sweet and spicy, perfect for adding a kick to your breakfast or snacks. This easy homemade jam combines fresh strawberries with jalapeño peppers for a unique twist on a classic favorite. It’s great for gifting or enjoying year-round.

Ingredients

• 4 cups crushed strawberries
• 1 cup minced jalapeño peppers
• 1/4 cup lemon juice
• 2 ounces powdered fruit pectin (1 packet)
• 7 cups white sugar
• 8 half-pint canning jars with lids and rings

Instructions

1. Step 1: In a large saucepan, combine the crushed strawberries, minced jalapeño peppers, lemon juice, and pectin. Bring the mixture to a boil over high heat.
2. Step 2: Once boiling, stir in the white sugar until fully dissolved. Return the mixture to a boil and cook for 1 minute, stirring constantly.
3. Step 3: Sterilize the jars and lids by boiling them in water for at least 5 minutes. Keep them hot until ready to use.
4. Step 4: Carefully ladle the hot jam into the sterilized jars, filling each to within ¼ inch of the top. Remove any air bubbles by running a knife or thin spatula around the inside edges. Wipe the rims clean with a moist paper towel.
5. Step 5: Seal jars with the lids and screw on the rings until fingertip-tight.
6. Step 6: Place a rack in a large stockpot and fill halfway with water. Bring to a boil, then gently lower the jars into the pot, leaving about 2 inches between each jar.
7. Step 7: Add boiling water if needed to cover the jars by at least 1 inch. Cover the pot and process the jars at a full boil for 10 minutes.
8. Step 8: Carefully remove jars and place them on a cloth-covered surface several inches apart. Let them cool overnight. Once cooled, check the seals by pressing each lid—there should be no movement.
9. Step 9: Store the sealed jars in a cool, dark area for best quality.

Tips & Variations

• Adjust the amount of jalapeño to control spiciness; remove seeds for a milder jam.
• Use fresh, ripe strawberries for the best natural sweetness and flavor.
• If you prefer a smoother texture, pulse the strawberries slightly before cooking.
• Try substituting lemon juice with lime juice for a subtle citrus twist.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep refrigerated and consume within 3 weeks. To reheat, warm gently on the stove or microwave to enhance spreadability, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pepper instead of jalapeño?

Yes, you can substitute with milder peppers like poblano for less heat or use serrano peppers for more intense spice. Adjust quantities accordingly.

Do I have to process the jars in a water bath?

Processing the jars in a boiling water bath is important for safe preservation and to ensure a proper seal. Skipping this can risk spoilage.

Strawberry Jalapeño Jam Recipe

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★★★★★

4.6 from 89 reviews

• Author: anna
• Total Time: 8 hours 25 minutes
• Yield: 8 half-pint jars 1x

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Description

This Strawberry Jalapeño Jam offers a deliciously sweet and spicy twist on classic homemade strawberry jam. Perfect for adding vibrant flavor to your favorite dishes, this easy recipe produces a large batch ideal for canning and long-term storage.

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Ingredients

Scale 1x2x3x

Jam Ingredients

• 4 cups crushed strawberries
• 1 cup minced jalapeño peppers
• 1/4 cup lemon juice
• 2 ounces powdered fruit pectin (1 packet)
• 7 cups white sugar

Canning Supplies

• 8 half-pint canning jars with lids and rings

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Instructions

1. Combine Ingredients: In a large saucepan, combine the crushed strawberries, minced jalapeño peppers, lemon juice, and powdered fruit pectin. Bring the mixture to a boil over high heat, stirring frequently to prevent sticking.
2. Add Sugar and Boil: Once the mixture is simmering, stir in the sugar until fully dissolved. Return the jam to a full boil and cook for 1 minute to activate the pectin, ensuring the jam will set properly.
3. Sterilize Jars: While the jam cooks, sterilize the canning jars and lids by boiling them in water for at least 5 minutes. This step is crucial for safe preservation.
4. Fill Jars: Carefully pack the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a knife or thin spatula to remove any air bubbles inside the jars. Wipe the rims clean to ensure a good seal.
5. Seal Jars: Place the lids on the jars and screw on the rings until fingertip tight to prepare for water bath processing.
6. Process Jars in Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Using a jar lifter, carefully lower the filled jars into the boiling water, keeping 2 inches of space between jars. Make sure the water covers the jars by at least 1 inch. Boil and process covered for 10 minutes to properly seal and preserve the jam.
7. Cool and Store: Remove the jars from the water bath and set them on a cloth-covered or wooden surface, spacing them several inches apart. Let them cool undisturbed overnight. Once cooled, press down on each lid to check the seal; lids should not move up or down. Store jars in a cool, dark place for best quality.

Notes

• Adjust jalapeño quantity to control the heat level of your jam.
• Ensure jars and lids are properly sterilized to avoid spoilage.
• Use fresh, ripe strawberries for the best flavor and natural sweetness.
• Store unopened jars in a cool, dark place; refrigerate after opening.
• Allow the jam to rest for at least 24 hours before opening to let the flavors meld.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Condiment
• Method: Baking
• Cuisine: American

Keywords: strawberry jam, jalapeño jam, homemade jam, spicy fruit jam, strawberry preserves, canning recipe, fruit preserves