Description
A vibrant and tangy Jalapeño Strawberry Jam combining the sweetness of fresh strawberries with a spicy kick from jalapeños. Perfect for adding a unique twist to toast, cheese platters, or grilled meats, this homemade jam is easy to prepare with simple ingredients and cooked on the stovetop.
Ingredients
Scale
Jam Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1-2 fresh jalapeños, seeds removed for less heat
- 3 cups sugar
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 1/2 cup water
Instructions
- Prepare the Ingredients: Wash, hull, and chop the fresh strawberries to ensure they cook evenly and break down properly.
- Prepare the Jalapeños: Remove the seeds from 1-2 jalapeños to control the heat level, then finely chop them to blend well with the fruit.
- Cook the Base: Combine chopped strawberries, jalapeños, and 1/2 cup water in a large saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5-10 minutes until the strawberries start to break down and soften.
- Add Sweetness and Pectin: Stir in 3 cups of sugar and 1/4 cup lemon juice thoroughly into the fruit mixture.
- Incorporate the Fruit Pectin: Gradually add the fruit pectin packet while stirring continuously to avoid clumping and ensure an even consistency.
- Boil to Thicken: Bring the entire mixture to a rolling boil and maintain for 5-7 minutes, stirring often, until the jam thickens and reaches the desired gel stage.
- Jar the Jam: Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top to allow for expansion.
- Seal and Process: Secure the jar lids and process in a hot water bath for 5-10 minutes to preserve the jam safely, or alternatively refrigerate and use within a few weeks.
- Cool and Serve: Allow the jars to cool completely before storing. Enjoy your jalapeño strawberry jam on toast, with cheese, or as a spicy-sweet condiment!
Notes
- Adjust the number of jalapeños or leave seeds in if you prefer a spicier jam.
- Use sterilized jars to ensure safe preservation and prevent spoilage.
- This jam can be refrigerated for up to 3 weeks if not canned.
- The lemon juice helps with both flavor balance and preservation by adding acidity.
- Be sure to stir continuously when adding pectin to avoid lumps.
- If jam doesn’t set after cooling, try re-boiling with a little more pectin according to package instructions.
