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.
- 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.