Spicy Strawberry Jam with Jalapeños (Small-Batch Recipe)
This spicy strawberry jam is a simple, small-batch recipe that blends sweet strawberries with the gentle heat of jalapeño peppers. It’s a twist on classic strawberry jam, adding just enough spice to create a balanced sweet-and-savory spread without turning it into a full pepper jam. The result is a rich, deep red jam with visible strawberry seeds and small flecks of green jalapeño throughout.
The jam is made on the stovetop using frozen strawberries, sugar, lemon juice, and fresh jalapeños. Cooking the mixture slowly allows the natural pectin in the strawberries to set the jam properly, while the lemon juice helps with both flavor and texture. Once cooled, the jam has a thick but flowing consistency and pairs especially well with toast, crackers, and cheese.
Spicy Strawberry Jam with Jalapeños (Small-Batch Recipe)
Course: Condiment, SpreadCuisine: AmericanDifficulty: Easy6
servings10
minutes25
minutes~90
kcalIngredients
10 ounces frozen strawberries
2 medium jalapeño peppers
¾ cup sugar
2 tablespoons lemon juice
Directions
- Prepare the jalapeños
Remove the stems from the jalapeños and cut them open to remove the seeds. Try to keep some of the inner flesh to retain heat, but discard the seeds for a smoother jam texture. Finely chop the jalapeños into small cubes so they hold their shape during cooking. - Start cooking the strawberries
Add the frozen strawberries to a saucepan and place it over medium heat. Allow them to thaw and soften as they warm up. Once softened, begin mashing them with a potato masher until you reach your preferred texture, leaving some small chunks if desired. - Add remaining ingredients
Add the chopped jalapeños, sugar, and lemon juice to the mashed strawberries. Stir the mixture thoroughly as it heats, continuing until the sugar is fully dissolved and no graininess remains. - Simmer and thicken the jam
Bring the mixture to a gentle boil, then maintain a steady simmer. Stir frequently to prevent sticking or burning. Cook until the jam reaches 220°F, which usually takes about 20 to 30 minutes. As it cooks, the mixture will thicken and darken in color. - Finish and transfer to a jar
Once the jam reaches 220°F, turn off the heat. If foam forms on the surface, you may remove it if desired. Carefully pour the hot jam into a clean glass jar, using a funnel if available. Let it cool before sealing and storing.
Recipe Video
Notes
- For storage, keep the jam refrigerated if not using proper canning methods. Once opened, it’s best enjoyed within a couple of weeks for optimal flavor and freshness.
