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
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
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.