Jalapeño Strawberry Jam Sweet Heat (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500 g fresh strawberries, hulled and chopped
02 -
1–2 fresh jalapeños, deseeded and finely chopped
03 -
600 g granulated sugar
04 -
60 ml freshly squeezed lemon juice
05 -
50 g fruit pectin
06 -
120 ml water
# Instructions:
01 -
Thoroughly wash, hull, and chop the strawberries. Remove seeds from the jalapeños for milder heat and finely chop the peppers.
02 -
In a large saucepan, combine the strawberries, chopped jalapeños, and water. Place over medium heat and bring to a boil; reduce to a simmer and cook for 5–10 minutes, allowing the strawberries to soften and break down.
03 -
Stir in the sugar and lemon juice until fully combined. Gradually add the fruit pectin, stirring continuously to prevent clumping. Increase heat to return the mixture to a boil, then cook for 5–7 minutes, stirring frequently, until the jam thickens.
04 -
Transfer the hot jam into sterilised jars, leaving a 5 mm headspace. Wipe rims clean, seal with sterilised lids, and process in a boiling water bath for 5–10 minutes or refrigerate for immediate use.
05 -
Allow the filled jars to cool completely undisturbed. Once cool, check seals and store in a cool, dry place. Refrigerate after opening.
# Notes:
01 -
Adjust the amount of jalapeños to control the heat level; taste the mixture before completing the final boil for a customised balance.