Strawberry jalapeño jam is such a perfect mix of fruity, spicy, and sweet. It’s great as a holiday jam to keep that party on its toes. Try it mixed with cream cheese for a delicious spread. Don’t be afraid, too, to make this a daily driver for some wicked PB & Js and toast.
Leave the membrane and seeds in when mincing the jalapeño peppers to keep the heat at a decent level in the jam. Removing them (particularly the membrane) limits the spiciness, especially when the jalapeños are paired with this much sugar and fruit.
See our strawberry jalapeño jam being made:
Like this recipe? You’ll love these too:
- Mango Habanero Jam: Habs are a definite step up in spiciness. Their fruitiness are a terrific pairing with tropical mango.
- Pan-Fried Calamari With Rich Chili Jelly: The mix of fried seafood and sweet, fiery jelly is delicious.
- Chorizo Frittata With Chili Jelly: Another exceptional pairing – fiery, meaty chorizo with sweet chili jelly.
Strawberry Jalapeno Jam
- 4 cups strawberries crushed
- 1 cup jalapeño pepper leave seeds in for extra heat, minced
- 1/4 cup lemon juice
- 1 package powdered fruit pectin 2 ounce package
- 7 cups granulated white sugar
Prep to preserve
- Submerge your canning jars under boiling water for 5 minutes to sterilize.
Make the jam
- In a large saucepan over high heat, combine the crushed strawberries, minced jalapeño, lemon juice, and pectin. Add the sugar and stir to dissolve. Bring the mix to a full boil and cook at boil for one minute, then remove from heat.
Preserve your jam
- Transfer the jam into your canning jars, leaving 1/4 inch at the top of the jar.
- Slide a knife or spatula around the inside of each jar to remove air bubbles. Remove any excess jam from the jar rims with a moist paper towel. Then seal the jars.
- Process the jars in a boiling water canner (approximately 10 minutes, follow the canner’s instructions), then remove the jars and allow them to cool for 8 to 10 hours (overnight is a good amount of time).
- Store your preservers in a dark, cool environment.