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). Making jam and jelly is an exact science so measure carefully and don’t adjust the 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.
- 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
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.
- 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.
- 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 1/4 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.
See Café Tips above for more details tips and instructions.
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Miriam Miller says
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.
Chris Scheuer says
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!
Gayle Humann says
Is the pepper jelly suppose to be more runny than a jam or jelly? It is so flavorful.
Thank you,
Gayle
Chris Scheuer says
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
sandra smith says
I want to try this recipe…but can you please convert it to low sugar? Best, Sandra
Chris Scheuer says
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.
Sheree says
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.
Chris Scheuer says
How fun! I love that you had a sister’s afternoon, making this jam! Thanks so much for sharing your results, Sheree!
Jennifer @ Seasons and Suppers says
This looks right up my alley! I love sweet jams with a kick 🙂 And so versatile. Great to have on hand 🙂
Southerner Forever says
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
Chris Scheuer says
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!
Julia says
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.
Chris Scheuer says
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.
Laura Dulgar says
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!!!!
Chris Scheuer says
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.
Monique says
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:)
Chris Scheuer says
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.
Monique says
Yes Epicurious..eeven has the exact halfer:)
Jean McDaniel says
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.
Chris Scheuer says
Hi Jean, so happy the timing was great for you! The recipe will make 9-10 cups, about 4½-5 pints. Enjoy!
Tricia | Saving Room for Dessert says
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!
Chris Scheuer says
Thanks, Tricia!
Monique says
So tempted!Would you halve the recipe Chris and get good results?
Millie Law says
Must strawberries be fresh or can frozen work? Thanks!
Chris Scheuer says
Hi Millie, frozen strawberries would work for this jam but you want just berries, not berries that have been combined with sugar.
Fay says
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!
Chris Scheuer says
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!
Martha Duensing says
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.
Chris Scheuer says
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.