Strawberry Jalapeño Jam

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.

Strawberry jalapeño jam, looks beautiful canned

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:

50 Easy Jalapeño Recipes ebook cover

50 Easy Jalapeño Recipes

$4.99 (ebook)

Want more ways to use your jalapeños? These 50 tasty recipes all star this popular chili. All easy to make and many quick too! From appetizers to desserts. PDF AND EPUB provided. Kindle ready.

Strawberry Jalapeno Jam

Strawberry Jalapeno Jam

Delicious on everything from simple toast to decadent desserts
4.63 from 8 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 32 servings
Calories 181 kcal

Ingredients
  

  • 4 cups strawberries crushed
  • 1 cup jalapeño pepper deseeded and 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.

Nutrition

Calories: 181kcalCarbohydrates: 47gProtein: 0.2gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 4mgPotassium: 37mgFiber: 1gSugar: 45gVitamin A: 33IUVitamin C: 15mgCalcium: 4mgIron: 0.1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!
4.63 from 8 votes (8 ratings without comment)
Subscribe
Notify of
guest

2 Comments
Inline Feedbacks
View all comments
Brett Conrad

Could you smoke the jalapenos to add a smoky taste?