I made Sweet Jalapeno Jam that pairs bright strawberry sweetness with a real jalapeño kick and now I keep putting it on toast, cheese, and pretty much everything.

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I’m obsessed with this Sweet Jalapeno Jam because it hits my mouth the way I want: first sweet, then a real jalapeños sting that keeps me coming back. I love the jam’s bright fresh strawberries flavor, not cloying, fruit forward with a cheeky heat.

But it’s also my go-to Sweet And Spicy Jelly when I want something that messes with expectations, whether on toast, with cheese, or straight from a spoon. I like messy food that surprises.

I don’t need fanciness. I want bold, true flavors that make snack time actually exciting and keep me eating the whole jar.

Ingredients

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Fresh strawberries: sweet, juicy, chunky bits that make it bright and jammy.
Granulated sugar: makes it set and scream sweet, like summer in a spoon.
Jalapeños: brings heat and a green bite, tweak amount for your tolerance.
Powdered pectin: helps it gel so your spoon won’t just slide off.
Lemon juice: sharpens sweetness, keeps color bright and flavors popping.
Unsalted butter: cuts foam, makes texture smoother and less frothy.
Pinch of sea salt: balances sugar, makes the fruit taste real.
Plus lime zest: bright, citrusy kick that plays nice with heat.

Ingredient Quantities

1 1/2 pounds fresh strawberries, hulled and roughly chopped (about 4 cups)

3 cups granulated sugar

2 to 3 jalapeños, stemmed and finely chopped (adjust heat to taste)

1 package (1.75 ounces) powdered fruit pectin

2 tablespoons fresh lemon juice

1 tablespoon unsalted butter (optional, helps reduce foam)

Pinch of fine sea salt

Optional: 1 teaspoon lime zest for extra brightness

How to Make this

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1. Sterilize jars and lids by boiling them in a large pot of water for 10 minutes, then keep them hot until ready. If you plan to refrigerate the jam instead of canning, clean jars well and warm them in the oven.

2. Hull and roughly chop the strawberries so you end up with about 4 cups, then finely chop 2 to 3 jalapeños. Taste one jalapeño first and remove seeds if you want less heat. Wear gloves if you dont want irritated fingers.

3. In a heavy bottomed pot, combine the chopped strawberries, jalapeños, 2 tablespoons fresh lemon juice, and a pinch of fine sea salt. If using lime zest, add the 1 teaspoon now for extra brightness.

4. Sprinkle the
1.75 ounce package powdered fruit pectin over the fruit and stir well so it hydrates and blends in, about 1 minute.

5. Bring the fruit mixture to a full rolling boil over high heat, stirring frequently so nothing sticks. A rolling boil means it doesnt stop bubbling when stirred.

6. Add the 3 cups granulated sugar all at once, stir to dissolve, then return immediately to a full rolling boil. Boil hard for 1 minute while stirring constantly. Add the 1 tablespoon unsalted butter toward the end to reduce foaming.

7. Remove the pot from heat, skim off any foam if you want a clearer jam, and let sit 5 minutes to settle. Taste and adjust heat by adding a tiny pinch more salt or a squeeze more lemon if it needs brightening.

8. Ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean, place lids and bands on, and tighten.

9. Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed), then remove and let cool undisturbed 12 to 24 hours. Jars should seal with a concave lid. Refrigerate any jars that dont seal and use within a few weeks.

10. Let the jam sit at least 24 hours before opening for best flavor development. Serve on toast, with creamy cheese, or use as a glaze. Pro tip if you want less chunkiness, mash the berries a bit more before cooking or pulse them briefly in a food processor.

Equipment Needed

1. Large stockpot (for boiling jars and the water bath)
2. Heavy bottomed pot (for cooking the jam)
3. Canning jars with lids and bands (sterilized)
4. Jar lifter or long tongs (to handle hot jars)
5. Wide mouth funnel and a heatproof ladle (for filling jars)
6. Cutting board and a sharp chef knife (to hull and chop strawberries and jalapeños)
7. Measuring cups and spoons (sugar, pectin, lemon juice, salt)
8. Silicone spatula or wooden spoon (for stirring and skimming foam)
9. Fine mesh skimmer or slotted spoon (optional, makes removing foam easier)

FAQ

Q: Do I have to use powdered pectin, or can I skip it?

A: For best results use the powdered fruit pectin in the recipe. It helps the jam set faster and gives a reliable gel. Without it you can cook the fruit much longer to reduce water, but texture will be softer and yield might be lower.

Q: How spicy will the jam be if I use 2 or 3 jalapeños?

A: Heat depends on the jalapeños and how much membrane and seeds you include. Two jalapeños with seeds mostly removed gives a mild warm note, three with seeds keeps it noticeably spicy. Start with less, taste after cooking, you can always add more chopped chili next batch.

Q: How long does the jam keep and how should I store it?

A: If you preserve in sterilized, sealed jars using a boiling water bath, the jam stores up to 1 year in a cool dark pantry. Once opened keep in the fridge and use within 1 month. For refrigeration only, expect about 3 to 4 weeks.

Q: My jam foamed a lot while cooking, what did I do wrong?

A: Foam is normal when sugar and fruit boil. Stirring, skimming the foam, or adding the optional tablespoon of butter helps reduce it. Foam doesn’t affect safety, just texture and appearance.

Q: Can I use frozen strawberries instead of fresh?

A: Yes, frozen work fine. Thaw and drain excess liquid before chopping and cooking, or reduce the cooking liquid time to get the right set. Sometimes you may need a little extra pectin or longer boil.

Q: Any tips for getting a prettier jar and clearer flavor?

A: Strain out large bits if you want a smoother jam, add the lime zest at the end for bright flavor, and wipe rim clean before sealing jars. Let jars sit upside up for a minute after filling to release bubbles, then seal and process.

Jalapeño Strawberry Jam Recipe Substitutions and Variations

Granulated sugar: swap with 2 1/4 cups honey or 2 1/4 cups maple syrup for a deeper flavor, or use an equal amount of superfine sugar if you want it to dissolve faster — note honey/maple will change set and sweetness so you might need a bit less, and cook time can be shorter.
Jalapeños: use 2 to 3 serranos for more heat, 1 poblano for milder smoky flavor, or 1/2 to 1 tsp red pepper flakes if you prefer easier portioning and a more consistent heat level.
Powdered fruit pectin: replace with 3 tablespoons liquid pectin (follow package directions), or skip commercial pectin and use 3 tablespoons chia seeds as a natural thickener — chia will give a different texture and needs cooling to fully gel.
Fresh lemon juice: substitute with equal lime juice for brightness, or 1/4 tsp citric acid if you want a shelf-stable acid boost without extra liquid.

Pro Tips

1) Taste your jalapeño first and then chop. Dont assume two peppers = same heat every time. Remove seeds and ribs if you want mild, or toss em in for a real kick. Wear gloves while chopping or your fingers will remind you for days.

2) Sprinkle the pectin on top and stir right away so it hydrates. If you wait it clumps, and clumps mean weird texture. Once you add sugar, work fast — add it all at once and get back to a full rolling boil right away so the pectin sets properly.

3) Foaming will happen. A tablespoon of butter helps, but skim any leftover foam before jarring if you want a clearer-looking jam. Also let the jam rest 5 minutes after boiling so big bubbles settle, then ladle slowly to avoid trapping too much foam.

4) If you want smoother jam, mash or pulse the berries briefly before cooking. But dont overdo it if you like chunks. And always taste and correct with a squeeze of lemon or a tiny pinch of salt at the end — acid brightens the flavor and makes the heat and sweetness pop.

Jalapeño Strawberry Jam Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I made Sweet Jalapeno Jam that pairs bright strawberry sweetness with a real jalapeño kick and now I keep putting it on toast, cheese, and pretty much everything.

Servings

servings

Calories

164

kcal

Equipment: 1. Large stockpot (for boiling jars and the water bath)
2. Heavy bottomed pot (for cooking the jam)
3. Canning jars with lids and bands (sterilized)
4. Jar lifter or long tongs (to handle hot jars)
5. Wide mouth funnel and a heatproof ladle (for filling jars)
6. Cutting board and a sharp chef knife (to hull and chop strawberries and jalapeños)
7. Measuring cups and spoons (sugar, pectin, lemon juice, salt)
8. Silicone spatula or wooden spoon (for stirring and skimming foam)
9. Fine mesh skimmer or slotted spoon (optional, makes removing foam easier)

Ingredients

1 1/2 pounds fresh strawberries, hulled and roughly chopped (about 4 cups)
3 cups granulated sugar
2 to 3 jalapeños, stemmed and finely chopped (adjust heat to taste)
1 package (1.75 ounces) powdered fruit pectin
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter (optional, helps reduce foam)
Pinch of fine sea salt
Optional: 1 teaspoon lime zest for extra brightness

Directions

Sterilize jars and lids by boiling them in a large pot of water for 10 minutes, then keep them hot until ready. If you plan to refrigerate the jam instead of canning, clean jars well and warm them in the oven.
Hull and roughly chop the strawberries so you end up with about 4 cups, then finely chop 2 to 3 jalapeños. Taste one jalapeño first and remove seeds if you want less heat. Wear gloves if you dont want irritated fingers.
In a heavy bottomed pot, combine the chopped strawberries, jalapeños, 2 tablespoons fresh lemon juice, and a pinch of fine sea salt. If using lime zest, add the 1 teaspoon now for extra brightness.
Sprinkle the
75 ounce package powdered fruit pectin over the fruit and stir well so it hydrates and blends in, about 1 minute.
Bring the fruit mixture to a full rolling boil over high heat, stirring frequently so nothing sticks. A rolling boil means it doesnt stop bubbling when stirred.
Add the 3 cups granulated sugar all at once, stir to dissolve, then return immediately to a full rolling boil. Boil hard for 1 minute while stirring constantly. Add the 1 tablespoon unsalted butter toward the end to reduce foaming.
Remove the pot from heat, skim off any foam if you want a clearer jam, and let sit 5 minutes to settle. Taste and adjust heat by adding a tiny pinch more salt or a squeeze more lemon if it needs brightening.
Ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean, place lids and bands on, and tighten.
Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed), then remove and let cool undisturbed 12 to 24 hours. Jars should seal with a concave lid. Refrigerate any jars that dont seal and use within a few weeks.
Let the jam sit at least 24 hours before opening for best flavor development. Serve on toast, with creamy cheese, or use as a glaze. Pro tip if you want less chunkiness, mash the berries a bit more before cooking or pulse them briefly in a food processor.

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.