I whipped up a batch of spicy jam using 2 lbs fresh strawberries, diced jalapeños, 3 cups sugar and fresh lemon juice. I really love this blend that marries sweet and fiery notes. This Spicy Jam recipe is an unexpected delight perfect for toast or your favorite creamy cheese.

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I’ve been experimenting with flavors lately and this Jalapeño Strawberry Jam really blew my mind. I start off with 2 lbs fresh strawberries, hulled and roughly chopped, mixed together with 1 to 2 fresh jalapeños.

If you want less heat, you can remove the seeds which is what I usually do. Adding 3 cups granulated sugar and 1/4 cup fresh lemon juice really brings out a complex balance of sweet and spicy.

This recipe is one of those fun jam creations that fits right into my savory jam recipes for canning. I love thinking about all the Jam Pairings possibilities, like spreading it on toast or even pairing it with a creamy cheese.

It’s not your everyday strawberry jam, its a twist on Fresh Strawberry Ideas combined with a sputtered dose of Spicy Jam Recipes that make it unpredictably awesome. Enjoy making this and let your tastebuds decide.

Why I Like this Recipe

I like this recipe because it mixes the sweetness of strawberries with a good kick of jalapeños that really wakes up my taste buds. I also love that it’s super versatile, like I can use it on toast or even with cheeses to add a bit of excitement to my meals. I appreciate how easy it is to make, even if you’re not a master in the kitchen, and the process really feels satisfying when you see it simmer just right. Lastly, I enjoy tweaking the heat each time I make it, because I love being able to customize it to how spicy I want it.

Ingredients

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Fresh strawberries bring natural sweetness and supply important fiber, vitamins, and antioxidants.
They add a juicy, tangy flavor that makes the jam extra vibrant.
Diced jalapeños infuse a spicy kick and a burst of vitamin C.
They bring heat that balances the sweet notes and give a unique twist.
Granulated sugar makes the jam wonderfully sweet and helps it set perfectly.
It adds necessary carbohydrates and smooth texture to every spoonful.
Fresh lemon juice gives a bright, tangy sourness that lifts the flavors.
Its high vitamin C content helps preserve freshness and balance the jam’s taste.

Ingredient Quantities

2 lbs fresh strawberries, hulled and roughly chopped

1 to 2 fresh jalapeños, finely diced (you can remove the seeds to lessen the heat)

3 cups granulated sugar

1/4 cup fresh lemon juice

How to Make this

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1. Start by placing the chopped strawberries and diced jalapeños in a big heavy pot.

2. Pour in the granulated sugar and lemon juice and give everything a good stir to combine.

3. Let the mixture sit for about 10 minutes so the fruits start releasing their juices.

4. Over medium heat, bring the mixture to a gentle simmer, stirring often to stop it from sticking.

5. Once it starts to bubble, lower the heat and let it simmer for 15 to 20 minutes so the jam thickens; stir frequently.

6. If you see any foam forming on top, skim it off with a spoon every now and then.

7. Taste the jam and if you want more heat, you could add the jalapeño seeds instead of removing them next time.

8. When the jam has reached your desired thickness and the fruit is soft, remove the pot from the heat.

9. Carefully ladle the hot jam into sterilized jars while it’s still liquid.

10. Let the jars cool at room temperature. Once cooled, store them in the fridge and enjoy spreading the jam on toast or pairing it with your favorite cheese.

Equipment Needed

1. Big heavy pot – You’ll need this to simmer the strawberries, jalapeños, sugar and lemon juice together.
2. Knife and chopping board – Use these for chopping the strawberries and dicing the jalapeños.
3. Measuring cups and spoons – These are necessary to measure out the lemon juice and granulated sugar correctly.
4. Spoon for stirring – A long-handled spoon works best for stirring the mix and skimming off any foam that forms.
5. Ladle – This is used to carefully fill the sterilized jars with the hot jam.
6. Sterilized jars with lids – These will be used to store the jam once it has cooled down.
7. Stove with medium heat control – You need this to maintain a gentle simmer without burning the jam.

FAQ

Q: Can I adjust the spiciness of the jam easily? A: Yep, you can totally tweak it – use less jalapeño or remove the seeds if you want it milder. Enjoy finding the perfect balance for your taste.

Q: How long does the jam need to cook? A: It usually takes around 20 to 25 minutes on medium heat. Look for the thickening up and the slow drip off the spoon as a sign it's ready.

Q: Can I use frozen strawberries instead of fresh? A: Yeah, you can use frozen ones but note that the color might be a bit darker and the texture slightly different, though the flavor will still be kinda awesome.

Q: Is there a substitute for sugar if i'm trying to be healthier? A: You might try honey or agave syrup but keep in mind they behave differently than granulated sugar, so you might need to make some adjustments with the amount.

Q: How should i store the jam and how long will it last? A: After it cools down, put it in an airtight jar. It can last up to a month in the fridge which gives you time to enjoy it in different ways.

Jalapeño Strawberry Jam Recipe Substitutions and Variations

If you cant find fresh strawberries, you can totally use frozen ones; just make sure you let them thaw and drain out the extra liquid first.
If the spicy kick isn’t your thing or you’re out of jalapeños, try using serrano peppers or even a mild banana pepper in its place.
If you run low on granulated sugar, you can use brown sugar or even a blend of honey and a bit of extra lemon juice to keep the right balance in the recipe.
If you dont have fresh lemon juice handy, bottled lemon juice works alright or you could swap it for lime juice for a slightly different twist.

Pro Tips

1. Let the strawberries and jalapeños sit with the sugar for a bit longer than the recipe suggests sometimes, like 15 minutes instead of 10, so the fruits really break down and release more juice.
2. Stir it constantly when it’s simmering, especially near the bottom of the pot, cuz the sugar can burn real quick if you dont keep an eye on it.
3. Be smart with the jalapeños—you can remove the seeds if you want a milder jam, but if you like it spicy keep a few seeds in next time.
4. Don’t forget to skim off any foam as you cook, it not only improves the taste but also gives the jam a cleaner look once it’s cooled down.

Jalapeño Strawberry Jam Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

336

kcal

Equipment: 1. Big heavy pot – You’ll need this to simmer the strawberries, jalapeños, sugar and lemon juice together.
2. Knife and chopping board – Use these for chopping the strawberries and dicing the jalapeños.
3. Measuring cups and spoons – These are necessary to measure out the lemon juice and granulated sugar correctly.
4. Spoon for stirring – A long-handled spoon works best for stirring the mix and skimming off any foam that forms.
5. Ladle – This is used to carefully fill the sterilized jars with the hot jam.
6. Sterilized jars with lids – These will be used to store the jam once it has cooled down.
7. Stove with medium heat control – You need this to maintain a gentle simmer without burning the jam.

Ingredients

2 lbs fresh strawberries, hulled and roughly chopped
1 to 2 fresh jalapeños, finely diced (you can remove the seeds to lessen the heat)
3 cups granulated sugar
1/4 cup fresh lemon juice

Directions

Start by placing the chopped strawberries and diced jalapeños in a big heavy pot.
Pour in the granulated sugar and lemon juice and give everything a good stir to combine.
Let the mixture sit for about 10 minutes so the fruits start releasing their juices.
Over medium heat, bring the mixture to a gentle simmer, stirring often to stop it from sticking.
Once it starts to bubble, lower the heat and let it simmer for 15 to 20 minutes so the jam thickens; stir frequently.
If you see any foam forming on top, skim it off with a spoon every now and then.
Taste the jam and if you want more heat, you could add the jalapeño seeds instead of removing them next time.
When the jam has reached your desired thickness and the fruit is soft, remove the pot from the heat.
Carefully ladle the hot jam into sterilized jars while it’s still liquid.
Let the jars cool at room temperature. Once cooled, store them in the fridge and enjoy spreading the jam on toast or pairing it with your favorite cheese.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.