Strawberry Jalapeño Jam

| September 9, 2016 (Last Updated: January 20, 2021)

Devilishly sweet…

Strawberry jalapeño jam is such a perfect mix of fruity, spicy, and sweet. It’s perfect 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 seeds in when mincing the jalapeño peppers to keep the heat at a decent level in the jam. Removing the seeds severely limit the spiciness, especially when its battling this much sugar and fruit. 

Strawberry Jalapeno Jam

Strawberry Jalapeno Jam

No ratings yet

Ingredients
  

  • 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

Instructions
 

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.

ENVIRONMENTAL INFORMATION

Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

See more of our spicy recipes…

2 thoughts on “Strawberry Jalapeño Jam”

Leave a Comment

Recipe Rating