Strawberry Jalapeño Jam

Sweet meets heat in this vibrant Strawberry Jalapeño Jam, where ripe summer strawberries mingle with the gentle spice of fresh jalapeños for a bold, unexpected twist. The result is a jewel-toned jam that’s both fruity and fiery — delicious spread on warm biscuits, layered with cream cheese on crostini, or brushed over grilled chicken or salmon as a glaze. It’s a perfect small-batch preserve for adventurous cooks and makes a stunning gift from your kitchen.

INGREDIENTS:

4 cups crushed strawberries
1 cup minced red jalapeño peppers, seeded
1/4 cup lemon juice
1 (2-ounce) package powdered fruit pectin
7 cups white sugar
8 half-pint canning jars with lids and rings, sterilized

METHOD:

Fill a water bath canner halfway with water and bring to a simmer. Wash jars, lids, and rings in hot, soapy water. Keep jars hot until ready to fill.

In a large stainless steel or enameled saucepan, combine crushed strawberries, jalapeños, lemon juice, and pectin. Stir well and bring to a full rolling boil over high heat, stirring constantly.

Stir in sugar all at once. Return to a full rolling boil that cannot be stirred down and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam if necessary.

Ladle the hot jam into hot, sterilized jars, leaving ¼ inch headspace. Remove air bubbles with a thin spatula and wipe rims clean. Center lids on jars and screw bands on until fingertip-tight.

Place jars on a rack in the canner, ensuring they are covered by at least 1 inch of water. Bring to a full boil, cover, and process for 10 minutes.

Remove jars carefully and set on a towel-lined counter, several inches apart. Let cool undisturbed for 12–24 hours. Check seals — lids should not flex when pressed. Store in a cool, dark place.

SERVING SUGGESTIONS: