Strawberry jam with jalapenos is the perfect blend of sweet and spicy! Easy to make, this strawberry jalapeno jam recipe is great on toast, ice cream, crackers and cheese and so much more!
Growing up, my grandparents had a farm and they grew and made everything, including strawberries and strawerry jam. I used to love crawling around in the dirt and picking the roundest, reddest, fattest strawberries to make our jam. Eating some along the way of course.
The process of creating her jam recipe took forever to make. Sterilizing the jars. Putting melted wax on top of each.
I know, without hesitation, my grandma would have loved this recipe. The ease and flavor are superb.
Strawberry Jalapeno Jam Recipe
This jalapeno strawberry jam was inspired by my son who LOVES stuffing pop tarts with this jam and insisted I share it with you. I can’t wait to hear what you think of it.
This easy strawberry jalapeno jam recipe requires few ingredients and may require a quick trip to your local market.
- fruit pectin
- apple cider vinegar
See recipe card below for exact quantities.
How to Make Strawberry Jalapeno Jam
This wonderfully easy recipe takes little time to prepare and requires only five ingredients. You’re about to be impressed at how easy this jam is to create.
Step 1: Smash the Berries and Boil
Place diced strawberries, diced jalapenos, and pectin in a large pot. Smash it together with a potato masher until the strawberries break down and the pectin is dissolved. Stir in apple cider vinegar. Over medium heat, bring mixture to a boil.
Step 2: Add the Sugar
When mixture has reached a steady boil, stir in sugar, one cup at a time. Boil contents for 1 minute.
Step 3: Prepare for Storage
Remove from heat and mash again with your potato masher and pour jam into pint size mason jars. To avoid a mess, you may want to use a funnel.
Hint: Always allow jam to cool completely before placing the lids on.
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this strawberry jam with jalapenos.
- Strawberries – instead use raspberries, blackberries, blueberries or your favorite berry or a combination
- Jalapenos – use a serrano, banana, habanero, cayenne, poblano or ghost peppers to increase heat or alter flavor, individually or a blend
- Apple Cider Vinegar – white vinegar, red wine vinegar or balsamic vinegar which will alter your jams color and add a different dimension of flavor
- Sugar – use a sugar free replacement, for example a tablespoon or two of liquid splenda may be enough
- Pectin – Use no sugar pectin to consume less sugar
Want to personalize this strawberry jam with jalapenos recipe? Here are some of my tried and true alternatives.
- Another Fruit – add peaches or mangoes, melon, pineapple, kiwi, pears, orange or lemon
- Herbs and Spices – experiment with adding a little basil, mint, coriander, cinnamon, vanilla, tarragon, cardamom and crushed red pepper flakes or chili powder
- Chocolate – Add some chocolate syrup while jam is being prepared for a hint of chocolate in every bite
If you love recipes like this, you may also enjoy my chocolate hazelnut spread.
All the equipment required you most likely already have inside your home.
- potato masher
- large saucepan
- immersion blender, optional, if desire smooth jam
Jam will last about 3 months in the refrigerator and about 6 months if kept frozen in an air tight container.
Here are some tips to help make sure recipe turns out well.
- Don’t add labels until jam is cool or they may not stick
- Make sure jam has cooled before you add lids
- If freezing, place jam inside freezer bags, remove as much air as possible and lay full bags flat on freezer shelf until frozen. This way the jam stores easier flat.
Do you have questions about our Strawberry Jalapeno Jam Recipe? Here are some of the most commonly asked questions about Strawberry Jam with Jalapenos.
Sealed, in an air tight container, this jam will last about 6 months inside your freezer.
This jam will last about 3 months inside the refrigerator in an air tight container.
Spread on toast, in a sandwich, on cheese and crackers, on top of brie or cream cheese, ice cream, inside cream cheese jam cookies or pop tarts, as a dip for jalapeño poppers, frozen chicken nuggets or frozen chicken fries or homemade chicken fries, or coconut shrimp and more. Use it as a glaze over your favorite grilled meats or veggies. Just brush it all over chicken, steak, pork, fish as they are being grilled or baked.
It could be the excess liquid from very ripe strawberries with the pectin ratio, to the jam not boiling long enough. The good news is use it as it is as a glaze or marinade for pork, salmon or chicken are my favorites. Otherwise here is a helpful guide we found online you can use to fix it.
No matter how tempting you are always better off making two pots at the same time instead of one. The extended cooking time needed will throw everything off and generally speaking your jam will not turn out as well.
Unfortuately it is not a good idea as the sugar binds to the water in the fruit and less sugar would prevent the jam from thickening properly.
No, the jam should be acidic enough exactly as it is.
Strawberry Jam with Jalapenos Video
More Strawberry Recipes
Do you like strawberries? Here some recipes you may also like to try
Jalapeno Strawberry Jam
Ready to get cooking? Remember that you can print this recipe if you would like.
Strawberry Jam with Jalapenos
- large saucepan
- funnel if desired
- potato masher
- mason jars for storage
- immersion blender if you prefer a smooth jam
- 4 cups diced strawberries
- 1 cup diced jalapenos the more seeds you use, the spicier your jam will be
- 1 box (1.75 oz) fruit pectin
- ½ cup apple cider vinegar
- 4 cups sugar
- Get out and measure your ingredients.
- Place diced strawberries, diced jalapenos, and pectin in a large pot. Smashed it together until the strawberries break down and the pectin is dissolved.
- Stir in apple cider vinegar.
- Stir until combined.
- Over medium heat, bring mixture to a boil.
- When mixture has reached a steady boil, stir in sugar, one cup at a time. Boil contents for 1 minute.
- Remove from heat and use your potato masher to mash up berries one last time.
- Pour jam into pint-size mason jars. To avoid a mess, you may want to use a funnel. Allow jam to cool completely before placing the lids on.
- Enjoy every bite!