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This Strawberry Jalapeño Jam is sweet, spicy and extraordinarily delicious! It's wonderful spooned over goat cheese, cream cheese and on appetizer trays. But don't stop there, read on for lots of other ways to use this wonderful condiment!
I was pretty sure there was a mistake in this recipe for Strawberry Jalapeño Jam when I came across it on the Allrecipes site. After reading through the ingredient list, I thought to myself, "surely not"! But at the same time, I was quite intrigued.
"1 cup of minced jalapeños". Are you kidding? That sounded like a ridiculously crazy amount of the spicy peppers. But 192 5-star reviews made me very curious. So I read the reviews, all raving reviews. By the time I was done going through the comments/reviews, I knew I was going to have to try this unique recipe!
Okay, I was still skeptical. Call me "doubting Thomas" but I decided to start out with just a half cup of jalapeños. From previous experience, I'd learned that too much heat can spoil an otherwise delicious recipe.
Well, the recipe was actually "right on". After the half cup, I kept adding more of the minced peppers and taste-testing until I reached the full amount. It definitely wasn't too spicy. In fact, I felt it could use a bit more heat. The next batch got some of the jalapeño seeds (which contain a lot of the heat) and it was finally just right!
The Allrecipes reviewers were correct in their reporting that everyone who tastes this jam loves it. It's sweet, spicy and loaded with bright strawberry flavor! What's not to love?
How to use this Strawberry Jalapeño Jam
- Spooned over goat cheese or cream cheese.
- On a cheese board, with cheese and crackers.
- As a dipping or drizzling sauce for grilled meat.
- Over ice cream for a sweet and spicy dessert.
- Spread on toast or on these Ridiculously Easy Biscuits.
Café Tips for making this Strawberry Jalapeño Jam
- Crush the strawberries well before measuring. A potato masher works well to crush the berries. Don't use a food processor as it will puree the berries too fine. You want bits of fruit in the jam.
- I've included the directions for processing this jam in a water bath in order for it to be shelf-stable. I prefer to skip the water bath and store my jam in the freezer. Either way works well. If you decide to freeze this jam, just be sure to leave a half-inch of space at the top of each jar to allow for freezer expansion.
- You might balk at the amount of sugar in this recipe, but it makes a HUGE batch (10 cups of jam). Making jam and jelly is an exact science, so measure carefully and stick to the given measurements. Changing the amount of fruit or sugar can result in the jam not setting (thickening) or setting too much.
- A jar of this Strawberry Jalapeño Jam makes a wonderful gift. Pair it with some fun crackers and a wedge of delicious cheese for a great hostess, new neighbor, housewarming or teacher gift!
- The directions say to bring the strawberry/sugar mixture to a "full boil" and then timing for 1 minute. A full boil means a boil that cannot be stirred down. So wait for that before you start timing.
- Use a large pot to make this jam. When it comes to a "full boil" it will rise up quite a bit in the pot. A large pot will prevent it from boiling over.
- If you don't care for a lot of heat, just use the green part of the jalapeños. If you like things nice and spicy, start with the seeds of one pepper and add more, to taste.
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
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Easy Strawberry Jalapeño Jam
Ingredients
- 4 cups well crushed strawberries
- 1 cup minced jalapeno peppers
- ¼ cup lemon juice
- 1 1.75-ounce package powdered fruit pectin (I use Sure-Jell)
- 7 cups white sugar
Instructions
- Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a full boil (see Café Tips above in post) over high heat.
- Once boiling, stir in the sugar until dissolved, return to a full boil, and cook for 1 minute.
For the freezer storage method:
- Wash canning jars in hot soapy water, rinse well and dry.
- Ladle hot jam into jars and cover tightly with lids. Allow jam to sit at room temperature for 24 hours to set, then refrigerate for up to a month or freeze for longer storage.
For the water bath method:
- Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle the jam into the hot, sterilized jars, filling the jars to within ¼ inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water.
- Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
- Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool for several hours.
- Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Notes
Nutrition
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Do you have labels for the strawberry jalapeño jam?
Hi Maria, Though we do have labels available for several other jam recipes, at this time we do not have labels developed for the Strawberry Jalapeño Jam. But if you do make this recipe, we hope you enjoy it!
Love this jam and so does anyone that tries it.
Hi Tammy, Thanks for the great review! So glad to hear that you enjoy this recipe and have shared it with friends - we appreciate you taking the time to let us know!
I tried the recipe yesterday and I must say it is now my favorite jam and boyfriend approved even lol thank you for sharing this recipe! It will now become a staple in my home!
That's great, Chassidy! Thanks for the review!
Can this recipe be cut in half?
Hi Jennifer, to ensure success, it best to make the entire recipe, however, it does freeze well and makes a great gift!
Hi in the description you said the recipe for a large batch has 10 cups sugar but the recipe called for 7 cups . Where can I find the recipe for the 10 cup recipe please ? Thank you s much
Hi Jane, the recipe makes 10 cups of jam, a huge batch! But the sugar proportion is 7 cups.
Delicious recipe! I made mine low sugar by using 3 T of Ball Realfruit Low or No Sugar Needed pectin and 2 cups of sugar. The jam jelled perfectly using this ratio.
Thanks, Lynne!
Hi Chris - coming into strawberry season here- may I please have the labels. It looks delicious. Thanks Wendy
Hi Wendy, we do not have labels for this recipe at this time.
Hi Chris...
Can you tell me approximately how many strawberries is needed to make 4 cups crushed strawberries so that I purchase enough? And also how many jalepenos do I need to buy for 1 cup minced jalepenos? Want to make sure I have enough before I start! Thanks!
Hi Tammy, 3 ½ pounds of berries will give you right around 4 cups of crushed berries. With the jalapenos you cenos, I can't give you a number as they vary so much in size.
How many jars are needed for this recipe?
Hi Shelby, it depends on the size of your jar. This recipe makes about 80 ounces of jam.
Hi...Getting ready to make this and was wondering if you measure out the strawberries before or after they are crushed.
Thank you
Hi Tina, you measure them after they are crushed. Enjoy!
Hi there!
Wanting to try this with my frozen garden strawberries. If I defrost them the night before, do you think they would be substitutable for fresh?
Thanks!
Hi Mary, that should be fine! Enjoy!
I totally over pureed mine last night, its bubbled and did not set well. Chris how much do you stir for this recipe? Just to blend it and nothing else?
Hi Chanel, you want to crush the berries for this recipe but no puree them. Regarding your question, the jam should be well-stirred until there are no sugar crystals left. You can determine this by tasting a bit of the jam. It should not be grainy or gritty.
Can I use a food processor for the jalapeños or will that mince them too much?
Hi Bethany, it's best to chop them finely by hand. I'd be concerned that the food processor would turn them to liquid and the jam wouldn't set well.
Can I use dried jalapeno flakes for fresh jalapenos? I have a jar to use up.
Hi Cindy, I haven't tried this recipe with jalapeno flakes so I can't say for sure.
Heat doesn’t come from the seeds. It comes from the ribs. Leaving or removing the seeds will not make a difference.
Hi Nate, you are correct. However, the seeds, because of their proximity to the ribs, are often coated with the capsaicin (heat element found in the ribs).
Made this jam tonight. It was super easy to make & absolutely delicious!
So glad to hear that, Julie!
Can you use strawberry jello instead of fresh strawberry's, in my jalapeño hola jelly
Hi Linda, you would end up with strawberry jalapeño jello, not jelly. I would advise using real strawberries for this recipe.
Getting ready to make this jam, can I use bottled lemon juice?
Hi Laurel, yes that will be fine. Enjoy!
Could I substitute one cup of diced pears for one cup of strawberry on this recipe? I have some fresh pears to use up.
Hi Lilly, to ensure success, it's best to stick with the recipe. I would have to test it with pears to say if this will work and I would hate for you to waste strawberries and pears and not have good results.
Can Habaneros be substituted for the Jalepenos and still allow it to set correctly? I am new to the jam making process 🙂
Hi Charmae, yes they can. Check out this recipe- https://thecafesucrefarine.com/strawberry-habanero-pepper-jelly/
***Regarding our FREE PRINTABLE LABELS,
Recipe looks wonderful!
Can I use Certo for this instead of Sure Jell? I have some Certo left over from some previous jam I made.
If you would be so kind as to provide the lovely labels for the Strawberry Jalapeño Jam.
Thank you in advance!
Pam M
Hi Pam, liquid and powdered pectin are not interchangeable. To ensure success, use SureJell for this recipe.
That being said, you could use this recipe and add jalapenos https://thecafesucrefarine.com/easy-strawberry-freezer-jam/
We will send you the labels!
Hi Pam, we do not have labels for this recipe at this time.
i can use fresh frozen strawberries right
Yes. Enjoy, Karen!
I have only tasted from the spoon and it was very good. Do to lack of quality control some where the jalapeno plants I bought this spring where in fact Santa Fell granda. They are supposed to be mild like a bell but where as hoter than a jaleneno maybe a habenero when I bit into the first one can't wait to try with crackers and cream cheese or on a biscuit. Thanks labels would be great
So glad to hear that, KB! We do not have labels for this recipe at this time.
This is a fabulous recipe! My children ask for a jar every time they come to visit! I know earlier you didn’t have labels for this one, but thought I’d check! Thanks again for another great recipe! Your blog is my absolute favorite; from the delicious recipes, to the detailed instructions , to the beautiful photographs, to the wonderful spiritual Bible verses. Thank you!!
Thanks for the kind comment, Lynda! Glad you're enjoying the jam. Sorry, still no labels for this one!
This is my first time making hot strawberry jam. Love it
Wonderful! Thanks for letting us know, Laura!
Do you have printable labels yet?
Not at this time, Robin.
This is the second time I have made this and it is wonderful! This batch I got a little carried away with the jalapenos, but still delicious! Could you also send me the printable label? Best!
That's great, Rachel! We do not have labels for this jam at this time.
Could you send me the printable label.
Thank you,
Joni Hawkins
Hi Joni, I do not have labels for this recipe at this time.
Love this jam. May I please have the labels
We do not have a label for this jam, Peggy. Let us know if there's another one you wanted.
Do you have to water bath Can you use just wax to seal
Hi Tim, according to the National Center for Home Food Preservation, it's recommended to use the hot water bath for safe canning. https://nchfp.uga.edu
Hi! could i substitute frozen strawberries for the fresh? Strawberries aren't in season in MD this time of year (Sept). I have tons of jalapeño peppers from my garden. I can buy them but they've got no taste because they're sent from so far away. thank you so much for sharing your recipe!
Yes, you can use frozen berries, Anne. Enjoy!
can i use prunes. I also don't want to use artificial pectins can I boil it longer
Hi, I think it would be better to go with a recipe for prune jam without pectin to ensure success.
Made this recipe last week for my hubby - thinking it would be spicy (he loves spicy food). He tasted it - but didn't think it was spicy enough (even with all the seeds). Ended up adding Cayenne red pepper (1.5tsp total, 1/2 teaspoon at a time while tasting it after each). It is now has a pleasant after-kick which balances the sweetness nicely. Thanks for sharing - am loving your website!
Thanks so much for sharing your results, Kathy!
I'm thinking 7C sugar will be way too sweet for my taste preference, and would like to make this with a less sweet end result. What's the least amount of sugar you'd suggest to use for this recipe, but will still provide the sugar's function (to thicken and slightly sweeten)? Thanks very much!
Hi Patricia, this recipe makes a huge batch of jam, hence the larger amount of sugar. Most jam recipes call for 2 cups of strawberries. This one calls for 4 cups. You could halve everything but I wouldn't reduce the sugar without risking issues with the jam setting.
How long is strawberry jam good for in fridge without the freezing it or doing the water bath.
It's fine for 3-4 weeks. Enjoy!
For this beginner, can you provide me a guesstimate of how many jalapeños it takes to make a cup when minced?
Thanks!
Hi Betty, that’s really hard to say as jalapeños vary so much in size. This article may help: https://www.cooksinfo.com/jalapeno-peppers
I just made this. Yummy! Is the set on this firm like a jam? On the photos it appears to be a pretty soft set.
I 've loved each recipe from you and this does not disappoint!
Do you have any of your pretty labels for this ? If so , please send.
Hi Barbee, the set on most homemade jams is not super firm like a store-bought jam. But it shouldn't be a sauce either. I don't have labels for this jam at this time. I created it before I started making the labels.
Absolutely delicious!!! I used low sugar recipe, 4 jalapeños without seeds and 1 jalapeño with seeds. Perfect amount of heat! Definitely making more next year. Thanks for the recipe!
Awesome! Thanks for sharing your results and adaptations, Teresa! I'm so happy you enjoyed this jam!
Can blueberries or blackberries be substituted for the strawberries? Just made your Mango Jalapeño Jam and it is amazing!!
Hi Mendi,
You can't substitute other berries in this exact recipe because the ratio would be off. But there are definitely recipes out there for freezer jams with other fruits. I plan to do a blueberry version this summer and perhaps blackberry too.
I'm so happy you enjoyed the pepper jelly!
Hi Chris! Can’t wait to make this jam. Question...do you use fresh out pickled Jalapeños? Thank you!
Hi Tina, I think you could use either but I always use fresh.
I tried this and used the full cup of jalopenos, plus the seeds and 'innards' of one of the jalopenos. It is perfect, and so good on lots of different things, both savory and sweet. I support a deployed soldier and am always looking for seasonal goodies to send, this will be part of a snack goody box. So I did hot water bath too, but they all sealed, and the cooking part was easy too. Love all the different ideas and recipes.
That's awesome Miriam! I'm so happy you had great success with this recipe. And I love that you're supporting a soldier overseas. I know he/she is THRILLED when your box arrives!
Is the pepper jelly suppose to be more runny than a jam or jelly? It is so flavorful.
Thank you,
Gayle
Hi Gayle, it shouldn't be super runny. Jam and jelly occasionally won't set. Here is a fix from the people from the Sure-Jell people: https://www.myfoodandfamily.com/recipe/108040/remake-directions-for-surejell-freezer-jam-jelly
I want to try this recipe...but can you please convert it to low sugar? Best, Sandra
I Sandra, I can't really "convert" this recipe to low sugar but there is a "low sugar" Sure Jell. You could use that, follow the directions for strawberry jam on the package and just add jalapenos for part of the strawberry measurement.
My sister and I made two double-batches of this recipe today. Aldi has strawberries for 99 cents/pint. (Love Aldi!) The first batch we made was a little more conservative with the jalapeno seeds. The second batch was much more to our liking--hot and spicy! We felt like if we were going to the trouble to make it, using the hot water bath, we might as well make it worth our while. We had a fun afternoon together and now have plenty for our families and some to share. It tastes wonderful. Thank you Chris for sharing.
How fun! I love that you had a sister's afternoon, making this jam! Thanks so much for sharing your results, Sheree!
This looks right up my alley! I love sweet jams with a kick 🙂 And so versatile. Great to have on hand 🙂
Greetings, Chris!
As expected, you have given us a winner with this recipe! Fresh strawberries are abundant now in our area of the Pacific NW, timing perfectly with this posting! While I hesitated to add seeds from most of the jalapenos, now I have no regrets whatsoever! I used Sure Gel (pink box for reduced sugar) and admittedly reduced the sugar pretty significantly, but I must say the results are perfect for us! This jam set up beautifully and will be enjoyed at a supper with church friends this coming weekend. Thank you!
Kathy
Thanks so much, Kathy for sharing your review. I'm so happy to learn that the reduced sugar Sure Gel works for this recipe. I might have to buy one more bucket of berries to try this before they disappear!
Am I missing the # or size of jars to use for this recipe? This guidance would be great. I am eager to make and want to be properly prepared! It looks amazing and I am very sure it will be. Thanks very much.
Hi Julia, I use the half pint size jars and get 9-10. You could use any size jar, the recipe will yield about 9-10 cups.
Monique, I have made jam for years and when I first started I was told never adjust a jam recipe. Similar to what Chris wrote. I was told to only make one batch at a time - never double, never half. What I will say is I have made Chris' California Fig and Pistachio Crisps and I put soft brie cheese with fig jam and it is amazing!!! You could do the same thing but use the strawberry jam. That is my plan for Christmas gifts. The jam and the crisps. My friends at my yearly nosh rave about those crackers!!!!
Thanks, Laura, I agree with your answer as that's what I learned as well. However, I haven't personally tried a half batch so I can't say for certain.
I agree with both of you:) I have been makning jams for over 40 yrs..but this almost seems like yes try it:):)I might be your guinea pig:)
haha! Actually, I already had a couple of people write and say they've already tried it and loved it! You could also check the reviews here: https://www.allrecipes.com/recipe/180695/jalapeno-strawberry-jam/
There are a lot of reviews and someone might have done a half batch.
Yes Epicurious..eeven has the exact halfer:)
Looks very interesting. A local grocery has strawberries-buy one get second for one penny. Recipe and fruit came at the right time. My questions: how many pints does it make? I plan on 4 oz jars to give away, but pints is best way to figure amounts.
Hi Jean, so happy the timing was great for you! The recipe will make 9-10 cups, about 4½-5 pints. Enjoy!
Dear Chris,
I have made 5 batches of your mango jalapeño jam with so many compliments! Love it and friends are begging for more! Now, mango season is done in S FL but the strawberries in the grocery store are amazing this year so want to try the strawberry jalapeño recipe. Can I use the Certo packets I have been stockpiling (pandemic!) instead of Sure Gel? If so, how much? It is hard to find canning supplies right now.
Thank you for the lovely blog!
Best regards,
Sheri
Hi Sheri, I'm so happy you enjoyed the Mango Jalapeño Jelly! 5 batches! You're a hard worker!!
Regarding the Strawberry Jalapeño Jam, I haven't tried it with liquid pectin so I can't say for sure. I do know that the pectins are not always interchangeable and sometimes the proportions of fruit/sugar are different for the same type of jam. I'm not saying that it won't work but I'd have to do more testing to say for sure.
What a fascinating recipe! You picked a good one to try because that combination of flavors is brilliant. I must give this a try - thanks Chris!
Thanks, Tricia!
So tempted!Would you halve the recipe Chris and get good results?
Must strawberries be fresh or can frozen work? Thanks!
Hi Millie, frozen strawberries would work for this jam but you want just berries, not berries that have been combined with sugar.
Though I have not tried your recipe, I have made a very similar recipe for strawberry jalapeno jam and then used it to make a dessert that I called... "The Bomb". Quite simply, it is a glazed doughnut, halved and filled with vanilla ice cream topped with strawberry-jalapeno jam and then top with the remaining doughnut half and a bit more jam, a dollop of whipped cream and garnish with fresh strawberries. A combination of sweet, hot, cold ice cream a bit of chew from the doughnut, creamy whipped cream and juicy strawberries. It is "The Bomb"!
https://www.pbase.com/shutterpug/image/143357672
I so much enjoy your recipes and your food photography. So well done!
Wow, that sounds amazing, Fay! Thanks for sharing the pictures too. I know what I'm going to try with some of my stash of this jam!
I have not tried this recipe yet, but I will soon. I would like to add that bottled lemon juice should be used because it guarantees the proper amount of acid. Fresh lemon juice acidity varies and may not contain the proper amount of acidity.
Hi Martha, thanks for your input. I have always used fresh lemon juice with good results but I do use the freezer method of storage which is different than jam prepared for storing with a water bath.