Strawberry Jam Recipe

Introduction

This Jalapeño Strawberry Jam offers a delightful balance between sweet and spicy, perfect for adding a unique twist to your breakfast or snacks. Fresh strawberries combined with a hint of jalapeño heat create a vibrant spread that’s both flavorful and versatile.

Ingredients

• 2 cups fresh strawberries, hulled and chopped
• 1-2 fresh jalapeños, seeds removed for less heat
• 3 cups sugar
• 1/4 cup lemon juice
• 1 package (1.75 oz) fruit pectin (like Sure-Jell)
• 1/2 cup water

Instructions

1. Step 1: Wash, hull, and chop the strawberries.
2. Step 2: Remove seeds from the jalapeños for milder heat and finely chop them.
3. Step 3: In a large saucepan, combine the strawberries, chopped jalapeños, and water.
4. Step 4: Bring the mixture to a boil over medium heat, then reduce to a simmer for 5-10 minutes until the strawberries break down.
5. Step 5: Stir in the sugar and lemon juice.
6. Step 6: Gradually add the fruit pectin while stirring continuously to prevent lumps.
7. Step 7: Bring the mixture back to a boil and cook for 5-7 minutes until it thickens.
8. Step 8: Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
9. Step 9: Seal the jars and process them in a hot water bath for 5-10 minutes, or refrigerate and use within a few weeks if not canning.
10. Step 10: Let the jars cool completely. Enjoy your jalapeño strawberry jam on toast, with cheese, or as a glaze.

Tips & Variations

• Adjust the amount of jalapeño to control the heat level; removing seeds reduces spiciness.
• For a smoother texture, mash the strawberries slightly before cooking.
• Try adding a splash of balsamic vinegar for a deeper flavor dimension.
• Use organic lemons for fresher lemon juice and better flavor.

Storage

Store the jam in sterilized, sealed jars in a cool, dark place for up to one year if properly canned. Once opened, refrigerate and use within a month. If you choose not to can, keep the jam refrigerated and consume it within two to three weeks. Reheat gently if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used. Thaw and drain excess liquid before using to avoid a watery jam.

How spicy is the jalapeño jam?

The spice level depends on the amount and seeds of the jalapeños used. Removing seeds reduces heat significantly, so adjust based on your preference.

Strawberry Jam Recipe

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★★★★★

4.7 from 95 reviews

This vibrant Jalapeño Strawberry Jam combines the sweet, juicy flavor of fresh strawberries with a spicy kick from jalapeños, creating a perfect balance of sweet and heat. Ideal for adding a flavorful twist to toast, cheese boards, or grilled meats, this homemade jam is easy to prepare and can be preserved for long-lasting enjoyment.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 3 cups of jam 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Fruits and Vegetables

• 2 cups fresh strawberries, hulled and chopped
• 1–2 fresh jalapeños, seeds removed for less heat, finely chopped

Other Ingredients

• 3 cups sugar
• 1/4 cup lemon juice
• 1 package (1.75 oz) fruit pectin (like Sure-Jell)
• 1/2 cup water

Instructions

1. Prepare the Ingredients: Wash, hull, and chop the fresh strawberries. Remove seeds from the jalapeños to reduce heat and finely chop them carefully.
2. Cook the Jam Mixture: In a large saucepan, combine the strawberries, chopped jalapeños, and 1/2 cup water. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5-10 minutes until the strawberries have broken down and the mixture is slightly thickened.
3. Add Sugar and Lemon Juice: Stir in 3 cups of sugar and 1/4 cup lemon juice to the simmering fruit mixture, stirring to dissolve the sugar completely.
4. Incorporate Pectin: Gradually add the fruit pectin packet while stirring continuously to avoid lumps.
5. Boil to Thicken: Bring the mixture back to a rolling boil and continue cooking for 5-7 minutes, stirring frequently, until the jam thickens and reaches gel consistency.
6. Can the Jam: Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
7. Seal and Process: Seal the jars with lids and process them in a hot water bath for 5-10 minutes to ensure proper preservation. Alternatively, omit this step and refrigerate the jam for use within a few weeks.
8. Cool and Store: Allow the jars to cool completely at room temperature. Once cooled, store sealed jars in a cool, dark place or refrigerate if not water bath processed.
9. Serve: Enjoy the jalapeño strawberry jam spread on toast, paired with cheeses, or as a condiment for grilled dishes.

Notes

• Removing seeds from jalapeños reduces heat; leave some seeds in for spicier jam.
• Ensure jars and lids are properly sterilized to prevent spoilage.
• Adjust sugar quantity based on sweetness preference and strawberry ripeness.
• Use fresh fruit pectin for best gelling results.
• If you prefer not to can, jam can be stored in the refrigerator and consumed within 3 weeks.

Keywords: jalapeño strawberry jam, spicy strawberry jam, homemade jam recipe, fruit preserves, spicy sweet jam, strawberry and jalapeño preserves