Jalapeño Strawberry Jam

This jam brings the heat and the sweet! Fresh strawberries and spicy jalapeños make a bold, bright combo that’s perfect for spreading, dipping, or gifting. It’s the kind of jam that wakes up your tastebuds and keeps them dancing.

Jalapeño Strawberry Jam

Prep time: 40 min

Cook time: 20 min

Servings: 8.5 jars

Ingredients:

• 7 cups white sugar

• 2 ounces powdered fruit pectin

• 1 cup jalapeno peppers, minced

• ¼ cup lemon juice

• 4 cups crushed strawberries

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Directions:

• Add pectin, lemon juice, crushed strawberries, and minced jalapeno pepper into the saucepan and boil on high heat.

• Add sugar and stir until sugar is dissolved. Bring to a boil and cook for one minute.

• After that, for five minutes, sterilize the jars and lids in the boiled water.

• Place jam into the hot and sterilized jars and wipe the rims with a paper towel. Place lids tightly.

• Add water to the stockpot and boil on high heat.

• Place jars into the water bath canner and bring to a boil. Cover the water bath canner and process it for ten minutes.

• Remove the jars from the water bath canner and place them onto the wooden surface. Let cool overnight. When cooled, press the top of each lid with your fingers. Make sure that the seal is tight.

• Let's store it in a cool and dark area.

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Nutrition:

Calories 90, Protein 0g, Carbohydrate 23g, Fat 0g, Sugar 23g

Cooking Tips:

• Taste your jalapeños before adding — spice levels can vary a lot!

• Remove the seeds if you want a milder jam.

• Use a candy thermometer to hit the right set point (220°F), or use the freezer plate test for doneness.

Serving Suggestions:

• Spread on biscuits, cornbread, or toast for a flavor punch.

• Pair with cream cheese and crackers for an easy appetizer.

• Glaze grilled chicken or pork for a spicy-sweet twist.

Here’s to jams that bite back! If you give this one a try, let me know how you used it—your combos might just inspire someone else! 🌶🍓✨