strawberry jalapeno jelly recipe

Written ByJenny Smyth Posted on
strawberry jalapeno jelly recipe
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The Best strawberry jalapeno jelly recipe

I’m so excited to share this recipe for strawberry jalapeno jelly with you all. I’ve been making it for years, and it’s always a hit at family gatherings and parties. The combination of sweet strawberries and spicy jalapenos is a game-changer, and it’s so easy to make.

I remember the first time I tried this jelly was at my sister’s house, and I was hooked. She had made it for a holiday dinner, and it was served alongside cream cheese and crackers. I couldn’t get enough of it!

Since then, I’ve been experimenting with different variations of this recipe, adding in fresh herbs like basil or thyme, or using different types of peppers like habaneros or Anaheim peppers. But the classic strawberry jalapeno jelly is still my favorite. It’s perfect for topping toast, using as a glaze for meats or cheeses, or even just eating straight out of the jar (no judgment here!)

And the best part? It’s incredibly healthy – strawberries are packed with antioxidants and vitamins, while jalapenos add a boost of vitamin C and capsaicin which can help reduce inflammation. Plus, it makes your kitchen smell amazing while it’s cooking!

So if you’re looking for a new recipe to try out, give this one a shot. Your taste buds will thank you!

Strawberry Jalapeno Jelly

Strawberry Jalapeno Jelly

4.6 from 920 votes

This sweet and spicy jelly combines fresh strawberries with jalapeno peppers for a unique condiment. It is perfect for spreading on toast, pairing with cheese, or glazing meats.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4 half-pint jarsCuisine: InternationalCalories: 50 kcal per tablespoon

🥘Ingredients

For the Jelly

2 cups crushed strawberries (about 1 pound)
1 1/2 cups finely chopped jalapeno peppers (seeds and membranes removed for less heat)
1/4 cup lemon juice, freshly squeezed
4 cups granulated sugar
1 package (1.75 oz) powdered fruit pectin

👨‍🍳Directions

1Prepare your canning jars by washing them in hot soapy water and rinsing well.
2Place the jars in a water bath canner filled with water and bring to a simmer (180°F) to sterilize them; keep them hot until ready to use.
3In a large heavy-bottomed pot, combine the crushed strawberries, chopped jalapenos, and lemon juice.
4Bring the mixture to a boil over medium-high heat, stirring frequently, and let it boil for 5 minutes until the fruit is soft and the liquid is released.
5Gradually stir in the powdered pectin, making sure it dissolves completely.
6Bring the mixture to a full rolling boil over high heat that cannot be stirred down, then add the sugar all at once and stir constantly.
7Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
8Remove the pot from the heat and skim off any foam that has formed on the surface using a metal spoon.
9Ladle the hot jelly into the prepared jars, leaving 1/4 inch headspace.
10Wipe the rims of the jars with a clean damp cloth, then place the lids and bands on the jars and tighten just until fingertip tight.
11Process the jars in a boiling water bath canner for 10 minutes, ensuring the water covers the jars by at least 1 inch.
12After processing, remove the jars with a jar lifter and let them cool undisturbed for 12 to 24 hours; you should hear the lids pop as they seal.

🔧Equipment

Large heavy-bottomed pot
Jelly jars with lids and bands
Water bath canner
Jar lifter
Canning funnel
Measuring cups and spoons
Wooden spoon
Cheesecloth or fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 0mg🌾Total Carbs: 13g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 0g

📝Notes

For a milder jelly, remove all seeds and white membranes from the jalapenos. For a spicier version, leave some seeds in. The jelly will thicken as it cools; if it does not set after 24 hours, you can reprocess it with additional pectin.

Watch Video Of How Strawberry Jalapeno Jelly Works

This strawberry jalapeno jelly recipe is always a good idea for any occasion – whether you’re serving it at a family gathering or just want something new to try at home. One of my favorite ways to serve it is on top of cream cheese-filled crackers – it’s a match made in heaven!

You can also use it as a glaze for meats or cheeses before grilling or roasting. And if you’re feeling adventurous, try adding some fresh herbs like basil or thyme to give it an extra boost of flavor.

❓ Frequently Asked Questions About Strawberry Jalapeno Jelly

Q: What is the origin of this recipe?

This recipe has its roots in traditional Southern cuisine, where strawberries and jalapenos were often paired together in jams and preserves.

Q: What is the key home cooking technique used in this recipe?

The key technique used in this recipe is the process of reducing the mixture on the stovetop until it reaches the perfect consistency – this helps to concentrate the flavors and create a smooth, spreadable texture.

Q: Can I use fresh strawberries instead of frozen?

Yes, you can use fresh strawberries instead of frozen – just be sure to adjust the cooking time accordingly.

Q: How long does this jelly last in the fridge?

This jelly typically lasts for several weeks in the fridge when stored properly – just be sure to keep it away from direct sunlight and heat sources.

Q: Can I make this jelly without using pectin?

No, pectin is necessary to help thicken this jelly – you can either purchase pectin at your local grocery store or online.

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