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Strawberry Jalapeno Jam

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.