Strawberry Jalapeño Jam

This stunning ruby red Strawberry Jalapeño Jam is the perfect combination of sweet, spicy, and delicious! It is equally amazing on anything from a charcuterie board to a burger or waffle topping. The recipe includes three methods of preservation from simple refrigeration to water bath canning, making it perfect for anyone from beginners to seasoned pros.

Small batch preserving is my jam because I like to make a good variety of preserves every summer. We end up with just enough Raspberry Jam and Garlic Dill Pickles to last us for the year, plus a few extras for gifting to friends and family.

Strawberry Jalapeño Jam

Today I’m thrilled to be sharing one of my favourite small batch jam recipes for August with you. It’s a late summer season jam featuring the last of the strawberries and the first jalapeños. With this straddling of seasons, comes a preserve that is deliciously sweet and a touch savoury with just the right amount of spicy heat.

This Strawberry Jalapeño jam encompasses the sweet and tart flavour of ripe red strawberries with the green, slow burning heat of jalapeño peppers. It has a mild heat that keeps you coming back for more.

Enjoy this unique jam on everything from buttered toast to burgers (I suggest pairing it with peanut butter for a real treat!). It’s equally excellent as part of a charcuterie board or as a stand-alone appetizer served on crackers with cream cheese.

Ingredients for Strawberry Jalapeño Jam

The best thing about making homemade jams and jellies is knowing that they contain no additives or preservatives. This jalapeño strawberry jam contains only simple ingredients including fresh strawberries and jalapenos, along with granulated sugar for sweetness and apple cider vinegar for acidity.

This jam recipe contains pectin, to ensure that the jam sets perfectly every time. 

• Strawberries
• Jalapeño Peppers
• Sugar
• Apple Cider Vinegar
• Pectin

Once the strawberries are prepared (cored, diced, crushed) you will have about 4 cups of crushed strawberries. If you add more or double the recipe, the jam will not set. Additionally, use the full amount of granulated sugar for best results.

Jalapeño peppers may vary in heat level. You may want to taste test in order to get the results you prefer. If you like a lot of heat, use spicier jalapeños and add the seeds. For a milder jam, use mild jalapeños and remove the seeds.

Apple cider vinegar adds flavour and acidity to this jam. It is required for safe canning practices. Alternatively, you can replace the vinegar with 1/4 cup lemon juice.

Fruit Pectin is an important component in jams and jellies, because it helps the jam set. This naturally occurring soluble fiber is found in fruits and vegetables, especially apples and citrus peels. Strawberries and jalapeño peppers are low in pectin and require additional pectin to set properly. This recipe was not tested with liquid pectin.

Note: American brand ‘Sure Jell’ contains 1.75 oz (49 g) powdered fruit pectin while Canadian brands Certo and Bernardin contain 2 oz (57 g) powdered pectin. This recipe was tested with Sure Jell.

Preserving Equipment

If you are new to canning and small batch preserving, there are a few essential tools you’ll need to get the job done.

The most important are the 8 oz (250 ml) half pint canning jars and lids, along with a large, ideally low sided pan for boiling the fruit. Choose a stainless-steel pan over aluminum as the acidity of the fruit will react with aluminum, resulting in ‘off’ flavours. The following suggestions contain Amazon affiliate links. It won’t cost you extra but I get a very tiny portion from each Amazon sale.

Other tools that help to simplify the process (but are not necessary) are:

• Funnel
• Magnetic Lid Grabber
• Jar Grabber
• Heat Safe Measuring Cup

You will also need a wooden or silicon spoon for stirring, a potato masher to mash the strawberries, and a large canner with rack if you intend to hot water bath the jam.

How to Make Strawberry Jalapeño Jam

Preparing Preserving Equipment

To begin, preheat the oven to 225 F.

Inspecting and wash the jars and lids in hot soapy water. After a thorough rinse, set the jars upside down in a tray of water in the 225°F oven. Place washed lids and rings in a pot of water along with the tongs, measuring cup, and funnel (if using).

Sterilize the jars in the preheated oven (ten minutes or more) while you prepare the fruit. Heat the saucepan containing the lids until it almost reaches the boiling point. Keep the lids warm until needed.

Preparing the Fruit

To prepare the strawberries, wash them in cold water and inspect for any mold or bugs. Remove the stem and core, then roughly chop them. Place 1/3 of the fruit in a large pot and use a potato masher to smash them into a jam-like consistency. Repeat this step two more times with the remaining strawberries.

Next, core and remove the seeds from each jalapeno. Dice them as finely as you like, then add them to the crushed strawberries. If you love spice, add any amount of jalapeno seeds to the mixture.

Cooking the Jam

Once all strawberries are smashed, add apple cider vinegar and one package powdered fruit pectin. Stir well and turn stove to medium-high, stirring frequently with a wooden spoon as mixture heats up. Measure out 4 cups of sugar. 

When the jam mixture reaches a rolling boil, stir in sugar one cup at a time then allow the jam to return to a rolling boil. Allow it to boil aggressively for one minute then remove from heat and stir for 4-5 minutes to allow for even fruit distribution. Skim off any bubbles or impurities.

Remove two sterilized jars from the oven. Quickly use a funnel to fill them with hot jam, leaving 1/2-inch headspace. After filling each jar, wipe jar rim with a clean cloth or moist paper towel. Place the hot lid on the jar and screw on the ring.

You don’t want it too tight, only turn it until you encounter slight resistance (leave lids off if you are refrigerating or freezing the jam). Continue to fill and seal remaining jars in pairs. Process as desired.

Processing Strawberry Jalapeño Jam

Use one of four methods to preserve your Strawberry Jalapeño Jam.

1. The first and easiest way to preserve jam is to freeze it. First, allow the jam to reach room temperature before screwing on the lids. Freeze the jam for up to 6 months.
2. To store the jam in the fridge, allow it to cool to room temperature then place the lids on the jars. Store at refrigerator temperature for up to 3 months.
3. For shelf stable vacuum sealing, ensure jars, jam, and lids are hot while filling and sealing with lids. After filling each jar, wipe jar rim then place hot lid and screw on the ring to just finger tight. Listen for the ‘pop’ of each jar sealing. Allow jam to cool overnight then check seals and refrigerate any lids that have not sealed. Store the sealed jars in a dark and cool spot such as a basement for up to one year.
4. Hot water bath processing is the most commonly use method for creating shelf stable jams, jellies, and pickles. Read on to find out how.

Hot Water Bath Processing

1. To use a hot water bath to seal the jars, fill a water bath canner (with a jar rack) with water at the beginning of your jam session to allow it to come to a full boil.
2. Carefully ladle into hot jars, wipe the rims with a clean cloth, and cover with lids. Make sure rings are snug but not too tight.
3. Lower the jars into the boiling water (ensure the jars are covered in one inch of boiling water) and process for 10 minutes, or according to altitude.
4. Remove from canner and allow to cool overnight. Store in a cool dry place for up to two years.

NOTE: If the jam becomes cloudy, fizzy, or grows mold; throw them out. As the saying goes; when it doubt, throw it out!

Hi! I’m Bernice Hill and I’ve been the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen for the past eleven years. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Strawberry Jalapeño Jam recipe, I’d love to hear about it in the comments section or in the ratings. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please share your photos and tag me on Instagram. I hope you like this recipe!