One perk of being stuck at home is that I have more time to cook my favorite recipes—like my strawberry jalapeno jam!
You’ve had strawberry jam. Maybe you’ve tried jalapeño jam. BUT, have you had strawberry jalapeño jam? I’m telling you, it is next level.
Especially if you make it with fresh strawberries. Mmm!
I love strawberry jalapeno jam spread on a bagel with cream cheese. Heaven. Or if you’re looking to turn this into an amazing appetizer, I highly recommend spreading your strawberry jalapeno jam on top of brie cheese, wrapping it all up in pastry dough, and baking it in the oven so it’s hot and ooey gooey.
Is your mouth watering yet?? This recipe always gets rave reviews. I’ve made it more spicy or more mild depending on my mood—to kick up the spice level just add more jalapeno peppers or throw in a habanero if you’re really adventurous!
Ok, let’s get to the good stuff! Read on for this delish Strawberry Jalapeno Jam Recipe.
- 4 cups mashed, fresh strawberries
- 1 cup minced jalapeno peppers
- ¼ cup lemon juice
- 1 (2 ounce) package powdered fruit pectin
- 7 cups white sugar
- 8 half-pint canning jars with lids and rings
1. Bring the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin to a boil in a large saucepan over high heat. Once the ingredients are simmering, add in the sugar and stir until dissolved. Return to a boil and cook for 1 minute.
2. Sterilize your jars and lids (you can get canning jars/lids on Amazon, here) in boiling water for at least 5 minutes. Ladle the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. After you've filled the jars, run a knife around the insides of the jars to remove any air bubbles. Use a moist paper towel to wipe the rims of the jars to remove any residue. Top with jar lids and screw the rings on.
3. Make a water bath by placing a rack in the bottom of a large stockpot or canning pot (linking to the one we use here), and fill the pot halfway with water. Bring the water to a boil over high heat, and then carefully lower the jars into the hot water using a canning jar lifter like this one. Leave 2 inches of space between the jars. You can pour more boiling water in if needed so that 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 cook for 10 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let cool overnight. Once the jars have cooled, press the top of each lid with a finger, ensuring that the seal is tight (the lid should not move up or down at all). Store in a cool, dark area.
Looking for more recipes? You’ll find them here.