I combined sun-ripened strawberries with bold jalapeños to create a Sweet Jalapeno Jam that sparks curiosity about new pairings for toast, cheese boards, and beyond.

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I love making Jalapeño Strawberry Jam because it surprises everyone. The bright bite of fresh strawberries meets the kick of jalapeños so you get sweet then a quick heat, and I named it Sweet And Spicy Jelly in my head the first time I tasted it.

It turns ordinary mornings and snacks into something a little wild, and people ask if it’s weird but when they try a taste they usually come back for more. It’s playful, stubborn, and kind of addictive, I still can’t explain why it works, but it does, no joke.

Ingredients

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Strawberries: Bright, juicy fruit; adds natural sweetness, vitamin C, fiber and fresh jam texture.
Sugar: Sweetens and preserves, boosts shine, simple carbs so use sparingly if you want.
Jalapeños: Adds heat, vegetal brightness and a subtle smokey kick to balance sweetness.
Lemon juice: Brings acidity, helps set jam and keeps flavors bright and fresh.
Pectin: Optional thickener; gives reliable gel, especially with lower pectin fruit like strawberries.
Salt: Tiny pinch lifts flavors, cuts sweetness, makes the fruit taste more real.
Butter: A little butter reduces foam, makes jam silkier and richer on the tongue.

Ingredient Quantities

2 pounds fresh strawberries, hulled and roughly chopped (about 6 to 8 cups)

2 cups granulated sugar

1 package powdered fruit pectin 1 3/4 ounces optional

2 tablespoons fresh lemon juice

2 medium jalapeños (adjust quantity for heat)

1/4 teaspoon fine sea salt

1 tablespoon unsalted butter optional

How to Make this

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1. Wash jars and lids in hot soapy water and keep them warm in the oven on low or in simmering water so they stay sterile, or run them through the dishwasher on the hottest cycle and leave them there until ready.

2. Hull and roughly chop 2 pounds strawberries so you have about 6 to 8 cups, then stem, seed if you want less heat, and very finely chop 2 medium jalapeños; wear gloves or wash hands well after handling.

3. In a large heavy bottom pot combine the chopped strawberries, 2 cups granulated sugar, 2 tablespoons fresh lemon juice, 1/4 teaspoon fine sea salt, and the chopped jalapeños; if you are using the 1 3/4 ounce powdered fruit pectin add it now and stir to combine. Let the mixture sit 10 to 15 minutes so the fruit releases its juices and the sugar starts to dissolve.

4. Place the pot over medium heat and stir until the sugar is fully dissolved, then raise heat and bring the mixture to a full rolling boil stirring often so it does not scorch.

5. If you used powdered pectin bring to a full rolling boil and boil hard for 1 minute while stirring, then remove from heat. If you did not use pectin, reduce to a steady simmer, mash the strawberries a bit with a potato masher or spoon and cook until the jam thickens and reaches 220 degrees F on a candy thermometer or until it passes the chilled plate test, usually 15 to 30 minutes.

6. If foam forms on top skim it off with a spoon; stirring in 1 tablespoon unsalted butter will help reduce foaming if you want to use it.

7. To do the chilled plate test put a small spoonful on a chilled plate, put it in the freezer for 1 minute then tilt the plate, if the jam wrinkles and does not run the set is good. If it still runs keep cooking and test again every few minutes.

8. When the jam is ready remove the pot from heat and let sit for about 5 minutes, then ladle into the warm sterilized jars leaving about 1/4 inch headspace at the top. Wipe rims clean with a damp cloth.

9. Place lids and rings on jars and either process them in a boiling water bath for 10 minutes to make shelf stable jars, or skip the bath and refrigerate the jars for short term use; adjust processing time for altitude if needed.

10. Let jars cool undisturbed for 12 to 24 hours, check that lids have sealed, label with date and store sealed jars in a cool dark place up to a year; refrigerate any jars that did not seal and use them first.

Equipment Needed

1. Large heavy bottom pot for cooking the strawberries, big enough to give the jam room to boil and stir without spilling
2. Mason jars with lids and rings, kept warm and sterile (or ready from the dishwasher)
3. Wide mouth funnel to make ladling into jars tidy and fast
4. Stainless steel ladle for scooping hot jam into jars
5. Candy thermometer to check for 220 F or use the chilled plate test instead
6. Potato masher or sturdy wooden spoon for crushing the fruit if you skip pectin
7. Sharp chef knife and cutting board for hulling the berries and chopping jalapenos
8. Nitrile or disposable gloves for handling jalapenos and a damp cloth to wipe jar rims clean
9. Jar lifter or long tongs plus a clean towel to safely remove hot jars from the water bath

FAQ

Q: How spicy will this be and can I control the heat? A: Pretty mild to medium if you remove seeds and ribs. Keep seeds and some ribs for more heat. Start with 1 jalapeño if youre nervous and taste as you go.

Q: Do I have to use powdered pectin? A: No, pectin is optional. Without it you'll need to cook longer to reach gel point. With pectin you get a faster set and a slightly firmer jam.

Q: How do I know when the jam is done? A: Use a candy thermometer to hit 220 F or do the chilled plate test: a spoonful on a cold plate should wrinkle when pushed after a minute.

Q: Can I can this for pantry storage? A: Yes, process sealed jars in a boiling water bath for 10 minutes (more if youre at high altitude) to store at room temperature. Otherwise refrigerate or freeze.

Q: How long will it keep? A: Home-canned jars are good up to a year stored cool and dark. Refrigerated jam will last 2 to 3 weeks, frozen jam up to 6 months.

Q: Any safety tips when handling jalapeños? A: Wear gloves, avoid touching your face, and wash hands and utensils well when done. Cooking reduces heat but the oils can still linger.

Jalapeño Strawberry Jam Recipe Substitutions and Variations

Strawberries -> Raspberries or mixed berries, same weight (2 lbs). Raspberries are tarter and seedy so you might cut sugar by 1/4 cup, but they jam up fast so cook a little less to keep bright flavor.
Granulated sugar -> Honey or maple syrup, use about 1 1/2 cups honey to replace 2 cups sugar. Honey is sweeter and liquid so lower the heat, expect a darker color and add a bit more pectin or cook a touch longer for a good set.
Powdered fruit pectin -> Chia seeds (2 tablespoons) or just long slow reduction. Chia gives an instant gel and a slightly crunchy texture, while skipping pectin means simmering until the jam thickens naturally.
Jalapeños -> Serrano for more kick, or poblano/green bell pepper for milder heat. Remove seeds and ribs to tone it down, and taste as you go cause pepper heat varies a lot.

Pro Tips

1) Taste and tweak the heat before you jar it. Seed and membrane the jalapeños if you want mild jam, or keep a few seeds aside and stir them in at the end if you want a sharper bite. Wear gloves, your hands will thank you.

2) To avoid scorching and get an even set, use a heavy bottom pot and keep the heat steady instead of blasting it. Stir regularly, scrape the bottom, and don’t walk away for long stretches.

3) If you want a clearer, quicker-set jam use powdered pectin; if you skip pectin, be patient and test for set rather than guessing. The texture will change as it cools so test small amounts as you go.

4) Foam makes jars messy and lids fail to seal properly. Skim it off with a spoon, or pop a tiny pat of butter in to reduce foaming, then remove any remaining foam before filling jars.

5) Keep jars warm right up until you fill them so they dont crack and to help lids seal. Label with the date and check seals after 12 to 24 hours; refrigerate any that didnt seal and use those first.

Jalapeño Strawberry Jam Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I combined sun-ripened strawberries with bold jalapeños to create a Sweet Jalapeno Jam that sparks curiosity about new pairings for toast, cheese boards, and beyond.

Servings

servings

Calories

250

kcal

Equipment: 1. Large heavy bottom pot for cooking the strawberries, big enough to give the jam room to boil and stir without spilling
2. Mason jars with lids and rings, kept warm and sterile (or ready from the dishwasher)
3. Wide mouth funnel to make ladling into jars tidy and fast
4. Stainless steel ladle for scooping hot jam into jars
5. Candy thermometer to check for 220 F or use the chilled plate test instead
6. Potato masher or sturdy wooden spoon for crushing the fruit if you skip pectin
7. Sharp chef knife and cutting board for hulling the berries and chopping jalapenos
8. Nitrile or disposable gloves for handling jalapenos and a damp cloth to wipe jar rims clean
9. Jar lifter or long tongs plus a clean towel to safely remove hot jars from the water bath

Ingredients

2 pounds fresh strawberries, hulled and roughly chopped (about 6 to 8 cups)
2 cups granulated sugar
1 package powdered fruit pectin 1 3/4 ounces optional
2 tablespoons fresh lemon juice
2 medium jalapeños (adjust quantity for heat)
1/4 teaspoon fine sea salt
1 tablespoon unsalted butter optional

Directions

Wash jars and lids in hot soapy water and keep them warm in the oven on low or in simmering water so they stay sterile, or run them through the dishwasher on the hottest cycle and leave them there until ready.
Hull and roughly chop 2 pounds strawberries so you have about 6 to 8 cups, then stem, seed if you want less heat, and very finely chop 2 medium jalapeños; wear gloves or wash hands well after handling.
In a large heavy bottom pot combine the chopped strawberries, 2 cups granulated sugar, 2 tablespoons fresh lemon juice, 1/4 teaspoon fine sea salt, and the chopped jalapeños; if you are using the 1 3/4 ounce powdered fruit pectin add it now and stir to combine. Let the mixture sit 10 to 15 minutes so the fruit releases its juices and the sugar starts to dissolve.
Place the pot over medium heat and stir until the sugar is fully dissolved, then raise heat and bring the mixture to a full rolling boil stirring often so it does not scorch.
If you used powdered pectin bring to a full rolling boil and boil hard for 1 minute while stirring, then remove from heat. If you did not use pectin, reduce to a steady simmer, mash the strawberries a bit with a potato masher or spoon and cook until the jam thickens and reaches 220 degrees F on a candy thermometer or until it passes the chilled plate test, usually 15 to 30 minutes.
If foam forms on top skim it off with a spoon; stirring in 1 tablespoon unsalted butter will help reduce foaming if you want to use it.
To do the chilled plate test put a small spoonful on a chilled plate, put it in the freezer for 1 minute then tilt the plate, if the jam wrinkles and does not run the set is good. If it still runs keep cooking and test again every few minutes.
When the jam is ready remove the pot from heat and let sit for about 5 minutes, then ladle into the warm sterilized jars leaving about 1/4 inch headspace at the top. Wipe rims clean with a damp cloth.
Place lids and rings on jars and either process them in a boiling water bath for 10 minutes to make shelf stable jars, or skip the bath and refrigerate the jars for short term use; adjust processing time for altitude if needed.
Let jars cool undisturbed for 12 to 24 hours, check that lids have sealed, label with date and store sealed jars in a cool dark place up to a year; refrigerate any jars that did not seal and use them first.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.