Description
This Jalapeño Strawberry Jam blends the sweetness of fresh strawberries with a spicy kick from jalapeños, creating a unique and flavorful spread perfect for toast, cheese boards, or glazing meats. This easy-to-make jam uses fruit pectin for the perfect gel and can be preserved in jars for long-term storage.
Ingredients
Scale
Fruit
- 2 cups fresh strawberries, hulled and chopped
- 1-2 fresh jalapeños, seeds removed for less heat
Other Ingredients
- 3 cups sugar
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 1/2 cup water
Instructions
- Prepare the Ingredients: Wash, hull, and chop the strawberries to ensure they are ready for cooking.
- Prepare Jalapeños: Remove the seeds from the jalapeños to reduce heat if desired, then finely chop them.
- Combine Ingredients: In a large saucepan, combine the chopped strawberries, jalapeños, and water.
- Cook Fruit Mixture: Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5 to 10 minutes until the strawberries begin to break down and release their juices.
- Add Sugar and Lemon: Stir in the sugar and lemon juice to the simmering fruit mixture.
- Incorporate Pectin: Gradually add the fruit pectin while stirring continuously to prevent lumps and ensure even distribution.
- Boil to Thicken: Bring the mixture back to a full rolling boil and cook for 5 to 7 minutes, stirring frequently, until the jam thickens properly.
- Prepare for Canning: Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Seal and Process: Seal the jars with lids and process them in a hot water bath for 5 to 10 minutes to preserve, or alternatively refrigerate and use within a few weeks.
- Cool and Enjoy: Allow the jars to cool completely before storing. Serve the jam as a sweet and spicy topping or condiment.
Notes
- Removing jalapeño seeds reduces heat but keeping some seeds will maintain spiciness.
- Use sterilized jars to prevent spoilage and extend shelf life.
- Process jars in a hot water bath for safe long-term storage.
- If refrigeration is preferred, consume within a few weeks.
- Adjust sugar amount to taste, but note it affects jam consistency and preservation.
