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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