Jalapeño Strawberry Jam

4.8
(265)
227 Reviews
45 Photos

This jalapeño-strawberry jam is a favorite in our family at Christmas. It's not spicy, but it can be if you add more jalapeño peppers or even a few habanero peppers. The flavor of the sweet strawberries combined with the flavor of the jalapeños gives this jam a wonderful dimension.

Submitted by Lynette Sullivan
Updated on November 7, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
45
45
45
45
Prep Time:
35 mins
Cook Time:
20 mins
Additional Time:
12 hrs
Total Time:
12 hrs 55 mins
Servings:
64
Yield:
8 half-pint jars
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 64 servings

  • 4 cups crushed strawberries

  • 1 cup minced jalapeno peppers

  • ¼ cup lemon juice

  • 1 (2 ounce) package powdered fruit pectin

  • 7 cups white sugar

Directions

  1. Inspect eight 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

  2. Bring strawberries, jalapeños, lemon juice, and pectin to a boil in a large saucepan over high heat. Stir in sugar, return to a boil, and cook for 1 minute.

  3. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

  5. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Recipe Tip

You can use frozen strawberries (thawed and crushed) and canned peppers (drained and chopped) if desired.

373 home cooks made it!

Nutrition Facts (per serving)

90 Calories
0g Fat
23g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 64
Calories 90
% Daily Value *
Total Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 23g 8%
Dietary Fiber 0g 1%
Total Sugars 23g
Protein 0g 0%
Vitamin C 10mg 11%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 27mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Mock Strawberry Jam
28 Ratings
Strawberry-Rhubarb Jam
119 Ratings
A plate with a toasted English muffin, cut in half, topped with strawberry jam and butter, with a jar of strawberry jam in the background
Strawberry Jam
978 Ratings
Strawberry Fig Preserves
46 Ratings
Pectin-Free Strawberry Rhubarb Jam
92 Ratings
Strawberry-Rhubarb Jam with Basil
Bumbleberry Jam
2 Ratings
Strawberry Fig Preserve
12 Ratings
Raspberry Jalapeño Jelly
69 Ratings
Homemade Jalapeno Pepper Jelly
38 Ratings
Sparkling Holiday Jam
106 Ratings
Strawberry Rhubarb Jam with Jell-O
284 Ratings
Rhubarb-Pineapple Jam
38 Ratings
bowl and jar of Strawberry Preserves
Strawberry Preserves
40 Ratings
Strawberry Jam with JELL-O
43 Ratings
Real Fig Preserves
95 Ratings