Jalapeno Strawberry Jam

Jalapeno Strawberry Jam

141 Reviews 17 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    9 h
Recipe by  Lynette Sullivan

“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).”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 - half pint jars

ADVERTISEMENT

Directions

  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.

Share It

Reviews (141)

Rate This Recipe
Amanda
71

Amanda

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 peppers** I learned the hard way. I removed the veins and half of the seeds from the peppers. The jam was mild. I plan on making a "spicier" batch and will use a habanero pepper along with the jalapenos. Thank you for the recipe! Amanda Mobile, AL

shiningstar
65

shiningstar

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!

Can_It_Rachael
52

Can_It_Rachael

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 hot pepper spread,this would be it. It is wonderful on bagels and cream cheese. I made a quick fruit dip stirring this in with cream cheese and a couple of tablespoons of cream. Thanks for sharing this recipe

More Reviews

Similar Recipes

Strawberry Cake from Scratch
(700)

Strawberry Cake from Scratch

Supreme Strawberry Topping
(525)

Supreme Strawberry Topping

Oma's Rhubarb Cake
(144)

Oma's Rhubarb Cake

Rhubarb Jam
(71)

Rhubarb Jam

Ukrainian Dill and Garlic Pickles
(22)

Ukrainian Dill and Garlic Pickles

All Natural Strawberry Lemonade
(14)

All Natural Strawberry Lemonade

Nutrition

Amount Per Serving (64 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Supreme Strawberry Topping

>

next recipe:

Strawberry Cake from Scratch