jalapeno strawberry jelly recipe

Written ByJenny Smyth Posted on
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The Best jalapeno strawberry jelly recipe

I’ve been making jalapeno strawberry jelly for years, and it’s always a hit with my family and friends. The combination of sweet strawberries and spicy jalapenos is a perfect balance of flavors that never gets old.

I love how the heat from the jalapenos complements the natural sweetness of the strawberries, creating a flavor that’s both refreshing and addictive. This recipe is a staple in our household, and I make it frequently for everyday meals, special occasions, and even as a gift for our neighbors and friends.

Not only is this jelly delicious, but it’s also incredibly easy to make and requires minimal ingredients. The best part?

It’s packed with nutrients from the fresh strawberries and has anti-inflammatory properties from the jalapenos, making it a great addition to any meal or snack. My kids love helping me make this recipe, and they’re always excited to taste the final product.

We enjoy it on toast, biscuits, or even as a glaze for meats or vegetables. Whether you’re looking for a unique flavor combination or a healthy snack option, this jalapeno strawberry jelly is sure to please even the pickiest eaters.

Jalapeno Strawberry Jelly

4.9 from 1253 votes

This sweet and spicy jelly combines fresh strawberries with jalapeno peppers for a unique spread. Perfect on toast, crackers with cream cheese, or as a glaze for meats.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Jelly

2 cups crushed strawberries (about 1 lb fresh)
1/2 cup finely chopped jalapeno peppers (seeded for less heat)
4 cups granulated sugar
1/4 cup lemon juice (freshly squeezed)
1 packet (1.75 oz) powdered pectin

👨‍🍳Directions

1Wash and sterilize the jelly jars and lids by boiling them in water for 10 minutes.
2Keep them hot until ready to fill.
3In a large pot, combine the crushed strawberries, chopped jalapenos, and lemon juice.
4Stir in the pectin and bring the mixture to a full rolling boil over high heat, stirring constantly.
5Once the mixture is boiling vigorously, add the sugar all at once and stir to dissolve.
6Return to a full rolling boil and cook for exactly 1 minute, continuing to stir.
7Remove the pot from heat and skim off any foam that has formed on the surface.
8Ladle the hot jelly into the prepared jars, leaving 1/4 inch headspace.
9Wipe the jar rims clean, place the lids on, and screw on the bands fingertip-tight.
10Process the jars in a boiling water bath for 10 minutes, then remove and let cool undisturbed for 12 hours.

🔧Equipment

Large heavy-bottomed pot
Wooden spoon
Jelly jars with lids (4 half-pint jars)
Water bath canner
Jar lifter
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5mg🌾Total Carbs: 88g🥦Dietary Fiber: 1g🍬Sugars: 85g🥩Protein: 0g

📝Notes

For a milder jelly, remove all seeds and membranes from the jalapenos. For extra heat, include some seeds. Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.

This jalapeno strawberry jelly is an excellent addition to any meal or snack routine. It’s easy to make, packed with nutrients, and has anti-inflammatory properties from the jalapenos.

The best part? It’s perfect for any occasion – whether you’re looking for a unique flavor combination or a healthy snack option.

We enjoy it on toast, biscuits, or even as a glaze for meats or vegetables.

❓ Frequently Asked Questions About Jalapeno Strawberry Jelly

Q: What type of strawberries are best for this recipe?

For this recipe, I recommend using fresh or frozen strawberries that are sweet and ripe. You can also use other types of berries like blueberries or raspberries if you prefer.

Q: Can I adjust the level of heat in this recipe?

Yes, you can adjust the level of heat in this recipe by using more or fewer jalapenos depending on your personal preference. If you like a milder flavor, start with just one or two jalapenos and add more to taste.

Q: How do I store this jelly?

To store this jelly, transfer it to an airtight container and refrigerate it for up to 6 months. You can also freeze it for up to a year if you prefer.

Q: Can I make this recipe in bulk?

Yes, you can make this recipe in bulk by simply multiplying the ingredients and cooking time accordingly. This jelly makes about 2 cups of finished product, so feel free to double or triple the recipe as needed.

Q: Is this jelly suitable for children?

This jelly is generally safe for children to eat, but please note that it contains jalapenos which may cause stomach discomfort in some kids. As with any new food introduction, please monitor your child’s reaction closely and adjust accordingly.

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