Our family enjoys this jalapeno-strawberry jam most over the holiday season. Although it isn’t spicy, it may be if you add more jalapenos or perhaps a few habaneros. This jam has a remarkable depth of flavor thanks to the flavor of the jalapenos mixed with the sweetness of the strawberries.
| Prep Time: | 35 mins |
| Cook Time: | 20 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 55 mins |
| Servings: | 64 |
| Yield: | 8 half-pint jars |
Ingredients
- 4 cups crushed strawberries
- 1 cup minced jalapeno peppers
- ¼ cup lemon juice
- 1 (2 ounce) package powdered fruit pectin
- 7 cups white sugar
Instructions
- Inspect eight 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Bring strawberries, jalapeños, lemon juice, and pectin to a boil in a large saucepan over high heat. Stir in sugar, return to a boil, and cook for 1 minute.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
- You can use frozen strawberries (thawed and crushed) and canned peppers (drained and chopped) if desired.
Reviews
Overall good recipe though felt it is too sweet and not enough heat- that is despite adding 1tbl crushed red pepper flakes. looking for a lower sugar alternative.
Love this recipe- altered it a bit because we were using extra Jalapeño jelly “juice” … it was perfect… probably the best jam we have made! Here are the alterations: 8 cups jalapeño (and apple cider) juice -strained 2 bags of frozen strawberries 36 oz liquid pectin 1 cup lemon juice 40 cups of sugar We brought the jalapeño juice and strawberries to a boil and simmered for 10min before adding the sugar- brought it back to a boil and then boiled for 3 min before adding the pectin.. then put into the jars for sealing. Enjoy!
This is an absolutely delicious recipe. My husband and I added a few extra jalapeños and some red pepper flakes to increase the heat. It is so good over cream cheese and spread on crackers! Thanks for the recipe.
This turned out amazing ! All the ingredients were perfect amounts and it has excellent flavor. I will definitely be making more from this recipe in the future thank you so much for sharing !!
Perfect and absolutely delicious. I used 2 cups peppers. We like it really warm.
Fourth time I have made this recipe and it is always perfect. My family and friends love it! I followed the recipe exactly as it is written.
Success! Loved by all my coworkers. Had a little bite when first made but after setting for 12 + hrs. just great flavor!
Love it!
This recipe is the absolute best!! I adjust the servings to 128, and it makes a perfect double batch, it is that good!!! I can’t keep enough for myself, my 3 kids and my 6 grandchildren, it goes that fast!!! I use frozen strawberries, and they are fabulous!!! After adjusting to 128 servings, following the recipe to a “T” and it will be the best ever and most requested!! I just love when my grandkids ASK grandma to make some more Jalapeno Strawberry Jam, how can I say no???
Made this with cherries fresh from our tree instead of strawberries. It’s fantastic over cream cheese, with crackers
First time I reduced sugar to 6 cups and lemon juice to 1/8 cup. Turned out perfect! Second time I used the 1.75 ounce package of Pectin for less sugar and reduced sugar to 4 cups and lemon juice to 1/8 cup and added most of the jalapeño seeds. This yielded 3 pints of absolutely delicious jam! I will make it this way from now on!!!
I really like this recipe. I made roughly half what the recipe called for. After reading the reviews, I doubled the pectin. I also added a 1/4 tsp of Chipotle pepper powder for some added heat and smoky flavor. Overall, great recipe for beginners.
Awesome. Love it.
Turned out amazing! Goes great with some cream cheese on a Ritz cracker.
Wonderful recipe! Full strawberry flavor followed by a slight kick! Addictive! I used a 4 lb bag of frozen strawberries, thawed and drained and a cup less sugar than recipe called for. Next time I’d really like to try using fresh strawberries. My jalapeños were fairly small so I used a dozen. I left seeds and pith in 4-5 of the jalapeños and it was delicious! You really have to experiment with how many jalapeños you leave seeds in as it depends on how hot your jalapeños are and your own heat tolerance. If you’re coughing while you’re chopping them then they’re hotter! Keep in mind it MAY not turn out thick but I’ve found with making other pepper jellies that often the longer it sits or when refrigerated it can gel up more so don’t judge if it’s runnier soon after canning. Even if it remains runnier than you’d prefer it’s still delicious and will work on lots of foods!
Delicious! We put it on toast as well as vanilla icecream. I have also used it as chutney. It gives bland food a sweet kick. I only used half the sugar and the jam came out just as good.
Turned out perfect! I removed the seeds from roughly 1/4 of the jalapeños I used and it turned out spicy, but not so much that it overpowered the strawberry taste. It set quickly in just a few hours. We tried it the same night over cream cheese with assorted crackers and it was amazing! Can’t wait to try it on bagels. I’ll be making it again to give away as gifts.
I have been making this for the past couple years and the family loves it. Just got done making some more and my daughter cant wait. Thank you so much for sharing this recipe. Awesome!
I used this recipe but substituted peaches for strawberries. I left the seeds in the Jalapeños so there would be some heat. Sooo good! This is the first time my pepper jelly jelled. I used one box of pectin. My mom was here helping me and she told me jelly isn’t at a boil until you stir it and it doesn’t stop plopping.
Just fantastic, oh my goodness, I put cream cheese on saltine crackers and top with my jam just beautiful. Thank you so much for sharing
I made this for my husband since he’s such a Jalapeño lover. I added extra 1/2 cup of jalapeños for my husbands taste. He Loved it!!!!