Jalapeno Strawberry Jam

Jalapeno Strawberry Jam

Lynette Sullivan 3

"This is a favorite in our family at Christmas. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. The strawberries may be frozen (thawed and crushed) and the peppers may be canned (drained and chopped)."


9 h servings 90 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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  1. 178 Ratings


First time jelly maker,here. The results were fantastic. This is a great recipe. I used fresh strawberries and fresh jalapeno peppers. Word of advice **Use disposable latex gloves when handling ...

I used a combination of strawberries and raspberries, cut sugar to 6 c and used all the seeds from the jalapeno's and it turned out awesome!

This is a fun jan to make. Very simple and looks really pretty! It is sweet and sassy! It does not have near the heat that jalapeno jelly has so if you are looking for a tamed down version of a ...

This jam is very sweet and very hot! Just the way we like it, and it sets up beautifully! I think we may have to eat it with cream cheese to tone down the heat! I made it hot as written by using...

Disappointed that this didn't gel like it should have, but I don't think it's the recipe's fault. Recipe calls for a 2-oz pkg of powdered fruit pectin, but I now see that Sure-Jell reduced the ...

This is AMAZING!!!!!!!!!!! I have a favorite jam that I make every year for gifts, but I'm going to have to make a huge batch of this instead this year! My husband and I have a really hard tim...

i tried this recipe and it came out watery and it seperated, o cal my aunt who has been mamking strawberry preserves since her mother was doing it to find out what went wrong, although the recep...

Delicious! Serve over a block of cream cheese with wheat thins. Great appetizer.

Excellent flavor! Reminiscent of chutney, but much more simple. I did wind up using at least a cup less sugar, but I'm sure it depends on your strawberries so I would just make sure to add sug...