Description
A sweet and spicy jam that combines the fruity flavor of strawberries with the heat of jalapeños. This versatile jam is perfect for spreading on toast, glazing grilled meats, or serving with cream cheese and crackers.
Ingredients
Units
Scale
- 2 cups fresh strawberries, hulled and chopped
- 1–2 jalapeño peppers, finely diced (adjust for desired heat)
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 packet (1.75 oz) powdered fruit pectin
Instructions
- In a large saucepan, combine strawberries, jalapeños, and lemon juice. Mash the strawberries slightly with a potato masher to release their juices.
- Bring the mixture to a boil over medium heat, stirring frequently.
- Gradually stir in the powdered fruit pectin. Boil for 1 minute while stirring continuously.
- Add the sugar and stir until fully dissolved. Continue boiling for another 5-7 minutes, skimming off any foam that forms.
- Test for doneness by placing a small spoonful of jam on a chilled plate. If it thickens and wrinkles when pushed with your finger, it’s ready.
- Remove from heat and let the jam cool slightly.
- Pour into sterilized jars, leaving about 1/4 inch of headspace. Seal tightly.
- Process the jars in a boiling water bath for 10 minutes if planning to store for an extended period.
- Let jars cool completely and check the seals before storing.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation.
- Adjust the amount of jalapeño for a milder or spicier jam.
- Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.