Jalapeño Strawberry Jam Sweet Heat

This jalapeño strawberry jam recipe is my go to when I want something sweet with a fiery twist for toast or cheese boards The balance of juicy berries and a faint jalapeño heat always livens up breakfast and impresses guests

I came up with this version after a family summer picnic where we had too many berries I tossed in peppers on a whim now it is an annual tradition and my neighbors wait all year for their own jar

Ingredients

• Fresh strawberries: Choose ripe and fragrant berries for maximum flavor and vibrant red color
• Fresh jalapeños: Select firm peppers Remove the seeds for less heat or keep some for zing
• Sugar: Use regular white granulated sugar which helps set and preserve the jam
• Lemon juice: Use fresh lemons for the best acid balance which also helps the jam gel properly
• Fruit pectin: Make sure your box is fresh as old pectin will not set the jam
• Water: Use filtered water if possible for a cleaner taste

I always look for very red berries at the farmers market and jalapeños without blemishes which gives the jam its jewel tone and perfect taste

Step-by-Step Instructions

Prepare the Fruit:

Wash the strawberries under cold water and remove their green tops Slice each one into quarters or smaller if they are large For the jalapeños cut off the stem scoop out seeds and veins for a milder flavor and finely chop the flesh

Cook the Mixture:

Place strawberries chopped jalapeños and water into a large heavy saucepan Heat over medium stirring occasionally as the fruit starts to soften Let this simmer for about 5 to 10 minutes until the strawberries begin to break down and their juices release

Add Sugar and Lemon Juice:

Pour in the sugar and fresh lemon juice Stir everything together until the sugar dissolves completely Taste for sweetness now in case your berries are extra tart

Incorporate Pectin:

Slowly sprinkle the fruit pectin into the saucepan while stirring constantly This ensures the pectin is well incorporated without lumps Raise the heat and bring the mixture to a rolling boil Cook for another five to seven minutes stirring often until the jam thickens Be sure to scrape the bottom often to prevent sticking

Jar the Jam:

Carefully ladle the hot jam into sterilized jars leaving just a small space at the top The heat will help seal the jars tightly If you are planning to store the jam on a shelf process the closed jars in a simmering water bath for about ten minutes

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Last holiday season my little one helped me chop berries for the first time Watching their hands stain pink from the juice made this batch extra special and now we always do it together from start to finish

Storage Tips

Let sealed jars cool completely before moving them to the pantry If jars did not seal keep them in the refrigerator The jam will stay fresh in the fridge for up to a month and can be frozen for up to six months Wrap the jars in a towel as they cool so sudden temperature changes do not cause cracks

Ingredient Substitutions

You can swap jalapeños for another mild chili like fresno or serrano Expect a slightly different heat and flavor profile For a citrus twist lime juice can be used in place of lemon and you can try brown sugar for a deeper sweetness but your jam may turn a bit darker

Serving Suggestions

This jam takes toast and butter to another level but do not stop there I spread it over cream cheese on bagels swirl it into plain yogurt or even spoon some onto grilled cheese sandwiches It is also unbeatable on a cheese platter with Brie or cheddar

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Frequently Asked Questions

→ How spicy is jalapeño strawberry jam?

The heat level depends on jalapeño quantity and whether you remove the seeds. One pepper with seeds removed gives mild warmth; using both peppers or leaving seeds increases spiciness.

→ What can I serve with jalapeño strawberry jam?

It pairs wonderfully with toast, biscuits, cream cheese, sharp cheddar, or as a glaze for grilled meats and vegetables.

→ Do I need to use fresh strawberries?

Fresh strawberries yield the best flavor and texture, but high-quality frozen berries can be substituted if fresh are out of season.

→ How long will homemade strawberry jam keep?

Properly canned and sealed jars last up to a year in a cool, dark place. Refrigerate opened jars and use within a few weeks.

→ Can I adjust the sweetness?

You can slightly reduce the sugar, but it affects both the set and shelf life. Balance is key for safe preservation and flavor.