Strawberry Jalapeño Jam
Sweet strawberries meet jalapeño fire in this jam that’ll have you spreading, glazing, and dunking everything in sight. Warning: highly addictive
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It’s strawberry season in Louisiana and I love making jams to preserve them to have all year long .Juicy, ripe strawberries provide a natural sweetness, while fresh jalapeños add just the right amount of heat for a balanced, flavorful kick. The result is a jam that’s bold yet smooth, making it an irresistible topping for cream cheese and crackers. Another one of my favorite jams is Peach Pepper Jam .
Read more: Strawberry Jalapeño Jam
What you will need to make this Strawberry Jalapeño Jam :
- 4 cups mashed strawberries -It’s about 2 LBS of strawberries before cleaning them
- 3-4 fresh Jalapeño- With seeds chopped its about 3/4 -1 cup
- 3/4 cup lemon juice -I used bottled juice
- 7 Cups Granulated sugar -It sounds like a lot but it is jam
- Sure Jell -Pectin powder
- Food Processor or potato masher
- Canning jars with lids and rings –1/2 pint or Pint jars-This recipe made about 7 1/2 pints
- Basic canning tools
- Large Pot for water bath
- Kitchen Knife -Tap HERE for my favorite
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What you will love about this jam :
- Sweet with a Kick: Fresh, juicy strawberries meet the perfect pop of jalapeño heat — a flavor combo that’ll wake up your taste buds!
- Simple Ingredients: No fancy or hard-to-find stuff here — just fresh fruit, a little spice, and pantry staples.
- Easy for Beginners: First time making jam? No problem! This recipe is straightforward and beginner-friendly.
- Super Versatile: Slather it over cream cheese, jazz up your charcuterie boards, or glaze your grilled meats — the options are endless!
- Perfect for Gifting: This pretty little jam makes a thoughtful homemade gift for friends, neighbors, or anyone who loves a sweet and spicy surprise.
- Preserve the Season: Capture the taste of peak strawberry season and enjoy it all year long.
How to make strawberry jalapeno jam !
Start by cleaning your strawberries by soaking them in a bowl for of water with a few tablespoons of vinegar for 15-20 minutes. Drain them and rinse them well .
Slice the stems off and quarter the strawberries .
- 1-I like to roughly chop the strawberries in a food processor . Another option is to mash them in a bowl
- 2-Clean the jalapenos . Slice the stems off and chop them roughly . Place them seeds and all into a food processor
- 3-Dice the jalapenos for fine
- 4-In a large pot mix together the strawberries , jalapenos with the seeds , lemon juice and sure jell
- 5-Bring the mixture up to a boil
- 6-Add the sugar and bring it up to a boil again
- 7-Ater the mixture reaches a boil that can not be stirred down set a timer for 1 minute
- 8-Remove the pot from the heat and let it sit for 5 minutes and them carefully skim the foam off the top
- 9– Carefully fill the clean and sterilized jars leaving about 1/4 inch head space
- 10-Wipe the rims with a cloth soaked in vinegar
- 11-Place clean and sterilized lids on top of the jars a
- 12-Place rings on the jars finger tight and submerged into boiling water for 10 minutes
Remove the jars from the boiling water and allow the to sit and cool for at least 12 hours . You will hear the jar lids ping when the begin to cool.
How to use Strawberry Jalapeno Jam:
- Spoon it over cream cheese , goat cheese or mascarpone . The serve it with a cracker
- Serve it with cheese and crackers
- It would be a great glaze for fish , shrimp or chicken adding a sweet and spicy flavor
- Serve it on a biscuit or toast
- It would be a great addition to a charcuterie board served with meats and cheeses
If you like this recipe check out these :
If you’re looking for a unique and flavorful way to preserve fresh strawberries, this homemade Strawberry Jalapeño Jam is a must-try! With just a handful of simple ingredients, you’ll create a sweet and spicy spread that’s perfect for cream cheese appetizers, charcuterie boards, grilled meats, and even gift giving. Whether you’re an experienced canner or a beginner, this easy strawberry jalapeño jam recipe will quickly become a favorite in your kitchen. Don’t miss the chance to savor the best flavors of strawberry season — make a batch of this irresistible jam today!
Strawberry Jalapeño Jam
Equipment
- 1 Food Processor
- 1 Kitchen Knife
- 1 Basic Canning set
- 7-8 8 oz canning jars
Ingredients
- 4 cups Strawberries-Mashed 2lbs of berries worked perfect
- 3 medium Jalapeños
- 1/4 cup lemon juice
- 1.75 oz Sure jell Pectin Original
- 7 cups granulated sugar
Instructions
- Wash and sterilize your jars , lids and rings .
- Clean your strawberries . I like soaking mine in a bowl of water with a couple tablespoons of vinegar.
- Cut the tops of your strawberries off and cut them in fourths
- You can either roughly chop the strawberries in a food processor or mash them them with a potato masher .
- Slice the stems off the jalapenos and finely dice them with the seeds . I do these in the food processor as well
- In a large pot combine the strawberries , jalapenos , lemon juice and sure jell . Bring it to a boil .4 cups Strawberries-Mashed , 3 medium Jalapeños, 1/4 cup lemon juice , 1.75 oz Sure jell Pectin
- Once it reaches a rolling boil add the sugar and bring it back up to a boil stirring often7 cups granulated sugar
- Once the mixture reaches a boil that can't be stirred down set a timer for one minute .
- When the timer goes off remove the pot from the heat and let sit for 5 minutes
- Carefully skim the foam off the top
- Ladle into the sterilized jars leaving 1/4 head space from the top
- Wipe the rims with a vinegar soaked cloth
- Place the lids on the top . Then the rings , finger tight
- Completely submerge the jars into boiling water for 10 minutes
- Carefully remove the jars and allow to cool for at least 12 hours . While cooling you should hear the lids ping when they seal .
Notes
This jam has a nice kick since the seeds are included in the jam . If you want less spice you can eliminate some of the seeds
Sure you can use any spicy pepper you have like a serrano pepper or habanero. Just keep in mind those peppers have a much high spice level
If you have frozen strawberries those can be used but defrost them first
When the jam is hot it will be slightly runny but if you want a thicker jam you can cook it longer . Just be carful not to burn it .
I like it yum