Jalapeño Strawberry Jam
A sweet and spicy jam made with fresh strawberries and jalapeños. Perfect for spreading, glazing, or gifting.
Ingredients
- 2 cups crushed strawberries fresh or thawed frozen
- 2 medium jalapeños finely chopped (seeds removed for less heat)
- 1 tablespoon lemon juice
- 1 packet fruit pectin e.g., Sure-Jell
- 3 cups granulated sugar
Instructions
- Sterilize jars by boiling them in water for 10 minutes. Keep warm.
- In a large saucepan, combine strawberries, jalapeños, and lemon juice. Add pectin.
- Bring to a rolling boil over high heat, stirring frequently.
- Add all the sugar at once, return to a boil, and cook for 1 minute.
- Remove from heat and skim off any foam.
- Ladle hot jam into jars, leaving ¼ inch of headspace. Wipe rims and seal.
- Process jars in a boiling water bath for 10 minutes.
- Let cool undisturbed for 12–24 hours before storing.
Notes
- Adjust spice level by increasing or decreasing jalapeños (with or without seeds).
- Use lime juice or zest for a citrusy variation.
- Substitute sugar with honey or a low-glycemic sweetener for a lighter version.
- Store sealed jars in a pantry for up to 12 months. Refrigerate after opening.