Strawberry Jalapeno Jam

Well, the Strawberry-Kiwi Jam I made earlier this summer that was my favorite strawberry jam recipe just got knocked into the #2 position!  It’s the kick the jalapenos give in this Strawberry Jalapeno Jam that gave my #1 strawberry jam recipe the boot to the #2 position.

If you’re wrinkling your nose at the notion of adding jalapeno peppers to strawberry jam then I am guessing you’ve never tried Hot Pepper Jelly.  I had the same reaction the first time I heard people raving about pepper jelly, of all things.  But as soon as that first cream cheese and pepper jelly laden cracker hit my mouth all skepticism melted away and a new pepper jelly convert was born!  So when I recently discovered this recipe for Strawberry Jalapeno Jam I just knew instinctively that I was going to love it.

And love it I do!  I love everything about this recipe!  Not only is the jam delightful and versatile, it’s super simple to make, especially if you have a food processor or mini chopper.  I made two nice sized batches in one afternoon.  The fact that I picked up the strawberries for .99 a pint and the jalapenos were free from my garden was just icing on the cake.  With a yield of 8 half pints, each jar cost less than a buck to make!  Nice!

Along with some basic canning supplies, strawberries, jalapenos, pectin, sugar, and lemon juice are all that is necessary for this recipe.

I washed and hulled the strawberries and then pureed them in the food processor.  B.e.a.u.t.i.f.u.l, eh?

Using some disposable kitchen gloves I cut the stems off the jalapenos and whirled them in the food processor until they were finely chopped.  (Don’t work with hot peppers without gloves or you’ll be sorry!  I know, I did it once and boy did I pay.)

Then strawberries, peppers, lemon juice and pectin all went into the pot.

With the heat on high I rapidly brought this mixture up to a simmer and then added the sugar.  I continued cooking this on high, stirring frequently until it reached a boil and continued boiling for one minute.

Here’s what it looked like a full boil.

I skimmed off the foam and then I waited about 5 minutes before ladling the jam into the sterilized jars.  This is supposed to help keep the jam from separating and the larger fruit pieces from floating to the top.

Two batches yielded twice the amount of jam as is pictured here.  I just picked up two more pints of strawberries to make more tonight!

I served this jam at a cooking club meeting with a delicate brie-like cheese and table water crackers.  It was devoured in no time flat and the unanimous consensus was that it was spectacular and perfectly paired with the cheese and crackers.  The only thing I think was missing was a glass of champagne!  A glass of dry champagne seems like the perfect accompaniment to the sweet heat of the jam and the delicate, buttery cheese.  And when the cooler weather arrives I am going to make baked brie in a puffed pastry using this jam.  I believe it will be divine!


Strawberry Jalapeno Jam

Ingredients

 4 cups crushed strawberries

1 cup minced jalapeno peppers

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

Procedure

1. Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.

2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack 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.

3. 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.

4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight 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.

 
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21 thoughts on “Strawberry Jalapeno Jam

    • I totally understand! It DOES kind of sound gross. But it truly is wonderful. I even made a batch of Peach Jalapeno Jam after I made the Strawberry Jalapeno Jam. It’s even hotter (maybe a touch too hot), but I still love it! My peppers are kicking into full swing in the garden so I’ll be making all sorts of things in the coming weeks. :) Thanks for stopping by and commenting!

  1. What are two of my favorite things to consume together? Strawberry margarita’s and stuffed jalapeno’s. So pairing strawberries and jalapeno’s to make a jam?! Brilliant! I am making this today with fresh from my garden jalapeno’s. Thank you for the easy to follow recipe, I’ve been on-line searching for an hour now until I found this one! :)

    • It is a splendid combination! I recently heard that you can use frozen fruit to make jam so I am sure I’ll be making this again this winter when our supply runs out! Let me know how yours turns out.

      • Best jam ever. Wow, the sweetness of the strawberries and then you get the perfect kick of heat from the jalapenos. Really easy recipe and it turned out great! Can’t wait to give these as Christmas gifts!

  2. Hi Rob. Thanks for your questions. My jams and jellies vary as to how long they take to thicken, but I am relatively new to the world of preserving. I have found that if they aren’t thickened in the first couple of days they probably won’t get a whole lot thicker. But that’s never really bothered me because I will just use them as a sauce instead! :) They are ready to eat as soon as they are cool enough not to burn your tongue. :)

  3. I am making this recipe tomorrow! so excited. Would be interested in how you used this with the puffed pastry and brie????

  4. Hi Louise,

    I actually forgot to make it with the puffed pastry, but I did just make some yummy fancy grilled cheese sandwiches with the jam. I used a mix of cheeses from my grocery’s cheese shop. One was a white cheddar and I can’t remember what the other kind was, but it was a good, moderately expensive melting cheese. I used an artisan bread from the bakery and they turned out really well! However, I do think the next time I make these I will add some procuitto or ham. They just seemed to miss a little something and I think the salty, smoky flavor would take a good sandwich and make it great.

    I hope your jam turned out great! If you need a recipe for puffed pastry here’s one you could use, but maybe omit the almonds and sub the strawberry jam for the apricot preserves. http://www.food.com/recipe/baked-brie-in-puff-pastry-with-apricot-or-raspberry-preserves-48907

    Thanks for stopping by!

  5. Can’t wait to try this recipe! Our garden is spitting out jalapeños left and right. I’m hoping these will make great wedding favors for next month. Have you considered tossing basil into the mix? I am tempted to do that but not sure how much to use and I don’t want to over power the recipe.

    • Hi Renee! Thanks for stopping by. I just had some of this jam that I made last summer and it is wonderful! I am not sure about the basil. I love basil, but I wonder if it would be too much for this recipe. My first inclination would have been to suggest cilantro, but that may just make it taste too strange. If you try some with basil, please let me know how it goes. I don’t think I will risk it as I love it just the way it is, but it would be interesting to know if another flavor component like basil improves the recipe by adding a little more complexity.
      Have fun!

  6. Beautiful photography! have you ever made it with liquid pectin? I amtrying ig this time with frozen berries and some sweet hot peppers from my garden .

    • Hi Marg,

      I don’t think I have made this recipe with liquid pectin, though I have used liquid pectin before. It might work, but I honestly don’t know. I think I have used the liquid pectin more often for jellies vs. jams.

      Good luck and I’d love to hear how yours turns out!

      Susan

  7. I. Ended up making it with the powder as my pouch of liquid disappeared at the last moment. Iused the older way of doing it;ie mixing it in three quarter cup of water and boiling it for one minute. I never have much luck with the powder method it usually seems to settle out in a cloud. I lime the way with liquid that you can get a taste of the final product and adjust before doing the big boil.
    However. When passing through Louisiana in early April I made an impromptu batch of strawberry. Jalapeño with the liquid pectin. And it was outstanding.
    By the way I have been making jams for 55years and have never processed them. Everything is sterilizer. Have never lost a jar.
    Appreciated. Your prompt response and help. Thank you! Anyone have a recipe for cranberry peach?

    • Cranberry peach sounds delicious! I will have to look around the Net for that. I am amazed you’ve never processed the jars. Do you store them in a cold/cool place? I haven’t had much time for canning these days as I am focused on learning photography, but I have tons of tomatillos in the freezer. I might try to make some salsa verde and can it. I probably won’t do any canning until the winter as most days I am outside photographing something. Thanks for the update and good information!

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