strawberry jalapeño jam canning recipe

Written ByJenny Smyth Posted on
strawberry jalapeño jam canning recipe
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The Best strawberry jalapeño jam canning recipe

I first discovered this strawberry jalapeño jam recipe at a local farmers’ market, where I met the vendor who sold me the fresh strawberries and jalapeños. The vendor told me that her grandmother used to make this jam every summer, using the ripest strawberries and hottest peppers from their garden. I was immediately drawn to the combination of sweet and spicy flavors, and I knew I had to try making it myself.

After some experimentation, I came up with this canning recipe that allows me to preserve the jam for months to come. My family loves it on toast, yogurt, or as a topping for ice cream or oatmeal. The best part is that it’s incredibly easy to make, requiring only a few ingredients and minimal preparation time.

This jam is perfect for everyday eating or as a special treat for guests. Plus, the antioxidants and vitamins from the strawberries pair well with the capsaicin in the jalapeños, making it a great choice for those looking for a healthier snack option. My kids enjoy it on their sandwiches or as a dip for apple slices.

As for me, I love it as a topping for my morning smoothie bowl or as a sauce for my grilled meats or vegetables. The possibilities are endless with this versatile jam! In addition to its delicious flavor, this jam also makes a great gift for friends and family who appreciate homemade treats.

I’ve even started canning it in smaller jars to share with my neighbors and coworkers. With its perfect balance of sweet and spicy flavors, this strawberry jalapeño jam is sure to become a staple in your household too.

Strawberry Jalapeño Jam

Strawberry Jalapeño Jam

4.9 from 1450 votes

This sweet and spicy jam combines fresh strawberries with jalapeño peppers for a unique preserve. 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: 64Cuisine: InternationalCalories: 48 kcal

🥘Ingredients

For the Jam

4 cups crushed strawberries (about 2 pounds fresh)
2 cups finely chopped jalapeño peppers (seeds removed for less heat)
1/4 cup lemon juice (freshly squeezed)
1 package (1.75 ounces) powdered fruit pectin
5 cups granulated sugar

👨‍🍳Directions

1Prepare the canning jars by washing them in hot soapy water and rinsing well.
2Place the jars in the water bath canner, cover with water, and bring to a simmer at 180°F to keep them hot until ready to fill.
3In a large stainless steel pot, combine the crushed strawberries, chopped jalapeños, and lemon juice.
4Stir in the powdered pectin until fully dissolved, then bring the mixture to a full rolling boil over high heat, stirring constantly.
5Add the sugar all at once and return the mixture to a full rolling boil.
6Boil hard for exactly 1 minute, stirring constantly, then remove the pot from the heat.
7Skim off any foam from the surface of the jam using a metal spoon.
8Let the jam rest for 5 minutes to allow the fruit to distribute evenly and prevent floating.
9Using a ladle and canning funnel, fill the hot jars with jam, leaving 1/4 inch headspace.
10Remove air bubbles by sliding a bubble remover tool along the inside of the jars, then wipe the rims clean with a damp towel.
11Center the lids on the jars and screw on the bands until fingertip-tight.
12Place the jars in the water bath canner, ensuring they are covered by at least 1 inch of water, and bring to a full boil.
13Process the jars in the boiling water bath for 10 minutes (adjust for altitude if necessary).
14After processing, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before lifting them out.
15Place the jars on a towel-lined counter and let them cool undisturbed for 12 to 24 hours.
16Check the seals by pressing the center of each lid; if it does not flex, the jar is sealed.
17Store sealed jars in a cool, dark place for up to 1 year.

🔧Equipment

Large stainless steel pot
Canning jars with lids and bands (8 half-pint jars)
Water bath canner
Jar lifter
Canning funnel
Clean kitchen towels
Wooden spoon
Ladle
Measuring cups and spoons
Bubble remover tool or plastic spatula

📊Nutrition Facts (per serving)

🔥Calories: 48 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1mg🌾Total Carbs: 12g🥦Dietary Fiber: 0g🍬Sugars: 11g🥩Protein: 0g

📝Notes

For a milder jam, remove all seeds and membranes from the jalapeños. For extra heat, leave some seeds in. The jam will thicken as it cools. Always use fresh, ripe strawberries for best flavor.

Watch Video Of How Strawberry Jalapeño Jam Works

This strawberry jalapeño jam is an absolute favorite in our household – we enjoy it on everything from toast to yogurt parfaits!

The best part about this recipe is how versatile it is; you can use it as a topping for ice cream or oatmeal, mix it into your morning smoothie bowl, or even serve it as a sauce alongside grilled meats or vegetables.

Plus, its health benefits make it an excellent choice for those looking for a healthier snack option.

❓ Frequently Asked Questions About Strawberry Jalapeño Jam

Q: What kind of strawberries are best for making this jam?

A: Any variety of strawberry will work well for this recipe, but choose ones that are ripe and flavorful for the best results. Freshness is key when making jam, so try to use strawberries within 24 hours of harvesting them.

Q: Can I substitute the jalapeños with milder peppers?

A: Yes, you can use other types of peppers like Anaheim or Poblano if you prefer a milder flavor. However, keep in mind that they may not provide the same level of heat as jalapeños.

Q: How do I know if my jam has set properly?

A: A set jam should be firm but still have some give when pressed gently with your finger. If it’s too runny, you can always return it to the stove and simmer it until it thickens up again.

Q: Can I make this recipe without canning equipment?

A: Yes, you can make this recipe using a water bath canner or even just by refrigerating the jam until it’s ready to eat. However, keep in mind that canned jam will last longer than refrigerated jam.

Q: Is this recipe suitable for people with dietary restrictions?

A: This recipe is vegetarian-friendly but may not be suitable for vegans due to the use of honey in some recipes.

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