Jalapeño Strawberry Jam Recipe

I’m sharing my Sweet Jalapeno Jam, where ripe strawberries and bold jalapeño heat come together with surprising pairings to pique your curiosity.

I never thought strawberries and jalapeños would get along so well, but this jar changed my mind. Using fresh strawberries and jalapeños makes a jam that’s bright, a little reckless, and not your grandma’s spread.

I call it my Sweet Jalapeño Jam because it sits weirdly between jam and something savory, and it makes you curious about Jam Pairings you never tried. I messed up a batch once by being impatient and it still tasted amazing, so yeah its forgiving.

If you like a flavor that surprises and sticks with you this will do it.

Ingredients

• Fresh strawberries give vitamin C fiber natural sweetness and bright, fruity flavor.
• Granulated sugar supplies simple carbs bulk sweetness and helps preserve the jam.
• Powdered fruit pectin helps gel the jam so it sets thick without overcooking.
• Fresh lemon juice adds bright acidity, boosts flavor and helps the pectin work.
• Chopped jalapenos bring heat, vitamin A and C, and a savory counterpoint.
• A pinch of fine salt rounds flavors cuts sweetness and makes the fruit pop.
• A tablespoon of butter reduces foam and gives a smoother glossier finished jam.

Ingredient Quantities

• 2 pounds fresh strawberries, hulled and crushed (about 6 cups)
• 4 cups granulated sugar
• 1 package (1.75 oz / 49 g) powdered fruit pectin
• 1/4 cup fresh lemon juice
• 2 to 3 jalapenos, stems removed, finely chopped
• 1/4 teaspoon fine salt
• 1 tablespoon unsalted butter (optional)

How to Make this

1. Wash jars, lids and utensils; keep jars hot in a pot of simmering water while you cook so they dont crack when you fill them.

2. Hull and crush the strawberries until you have about 6 cups, use a potato masher or a quick pulse in the food processor for a chunkier or smoother texture.

3. Wearing gloves, remove stems from 2 to 3 jalapenos, chop them fine and decide whether to keep some seeds for more heat, set aside.

4. In a large heavy pot combine crushed strawberries, 1/4 cup lemon juice, the
1.75 oz powdered pectin and 1/4 teaspoon salt; stir so the pectin hydrates, let sit 1 minute.

5. Stir in 4 cups granulated sugar all at once, mix thoroughly, then bring the mixture to a full rolling boil over high heat, stirring constantly so it doesnt stick.

6. Once it’s at a full rolling boil, boil hard for 1 minute while stirring, then remove from heat; stir in the chopped jalapenos and 1 tablespoon unsalted butter if using to reduce foam.

7. Skim off any foam with a spoon, then ladle hot jam into the hot sterilized jars leaving about 1/4 inch headspace, wipe rims clean and put on lids and screw bands fingertip tight.

8. Process jars in a boiling water bath for 10 minutes (start timing when the water returns to a full boil), then carefully remove and let cool upright on a towel undisturbed for 12 to 24 hours.

9. After cooling check seals, label and store sealed jars in a cool dark place up to a year; refrigerate after opening or if you skip the water bath keep jam in the fridge and use within a few weeks.

Equipment Needed

1. Mason jars with lids and screw bands (sterilize and keep hot in simmering water so they dont crack)
2. Large heavy‑bottomed pot for cooking the jam
3. Large stockpot with a canning rack (for the boiling water bath)
4. Wide‑mouth canning funnel to fill jars without spills
5. Heatproof ladle for scooping hot jam into jars
6. Potato masher or food processor for crushing strawberries (pick the texture you like)
7. Heatproof spatula or wooden spoon for stirring and a slotted spoon or skimmer to remove foam
8. Jar lifter or long tongs plus a magnetic lid lifter or clean tongs for lids
9. Nitrile gloves for handling jalapenos
10. Cutting board and a sharp knife for prepping berries and chopping jalapenos

FAQ

Jalapeño Strawberry Jam Recipe Substitutions and Variations

• Strawberries: frozen strawberries, thawed and drained (use same weight) or fresh raspberries if you want a tangier, more complex flavor
• Granulated sugar: swap for light brown sugar or coconut sugar 1:1 for a deeper, caramel note; you can use honey or agave but they change how the jam sets so use low-sugar pectin or expect a softer texture
• Powdered fruit pectin: use liquid pectin (follow the package amounts) or skip commercial pectin and stir in 2 to 3 tablespoons chia seeds for a rustic, quicker set
• Jalapeños: substitute serrano peppers for more heat, poblano for milder pepper flavor, or 1/4 to 1/2 teaspoon red pepper flakes to distribute heat evenly

Pro Tips

1) Tame the heat by adding jalapeños in stages, not all at once. Remove the seeds and ribs if you want milder heat, then add one jalapeño, taste after it cools a bit, and add more if needed. Remember chili heat can mellow or intensify after a day, so err on the side of less at first.

2) Use the chilled plate test to check the set. Put a spoonful on a cold plate, pop it in the fridge for 30 seconds, tilt the plate — if it wrinkles you’re good. If not, boil again for a short burst and test again. If you plan to cut sugar, switch to a low sugar pectin or follow its directions because regular pectin needs the sugar.

3) Want silky jam or chunkier jam? For silky, pulse the berries finer and press through a fine mesh, then skim any foam. For chunkier, pulse very briefly or mash by hand so you keep bits of fruit. Passing through a sieve also helps remove stray seeds and gives a cleaner mouthfeel.

4) Cut down on foam and make cleanup easier by stirring in a little butter or oil right at the end, then skim the rest off with a slotted spoon. If you skip the canning bath for quick gifts, label jars with the date and keep them refrigerated and use within a few weeks, otherwise water bath seals store much longer.