Description

The perfect marriage of sweet summer strawberries and a gentle jalapeño heat, this Jalapeño Strawberry Jam adds excitement to any dish. Whether spread on biscuits or used as a glaze, it delivers unforgettable flavor in every spoonful.

Ingredients

Scale

4 cups fresh strawberries, hulled and chopped (about 2 pounds)
3–4 jalapeño peppers, seeded and finely diced
2 tablespoons fresh lemon juice
1 package (1.75 oz) regular powdered fruit pectin
5 cups granulated sugar
1/4 teaspoon butter or margarine (optional)
1/2 teaspoon vanilla extract (optional)
7–8 half-pint (8 oz) canning jars with lids and bands

Instructions

Wash jars, lids, and bands. Keep jars warm until ready. Prepare a water bath canner and freeze a small plate for testing jam set.
Chop strawberries and dice jalapeños (wear gloves). Combine strawberries, jalapeños, and lemon juice in a large pot.
Add pectin and butter (if using). Bring to a rolling boil over high heat, stirring constantly.
Add sugar all at once, stir to dissolve, and return to a rolling boil. Boil hard for 1 minute, then remove from heat. Skim foam and stir in vanilla extract if desired.
Test jam set using frozen plate method. If ready, ladle hot jam into jars, leaving 1/4-inch headspace.
Wipe rims, apply lids and bands. Process in boiling water bath for 10 minutes (adjust for altitude).
Cool jars undisturbed for 24 hours. Check seals, label, and store.

Notes

Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 weeks. Freeze unprocessed jam for up to 6 months in freezer-safe containers.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Condiment
Method: Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: jalapeño jam, strawberry preserves, sweet and spicy, homemade gift, small batch jam