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Fruit Meets Fire: Magic of Strawberry Jalapeno Jam Recipe

by Asia Shaukat
Published: Last Updated on 122 views

Have you ever tried the strawberry jalapeno jam recipe? You’ve probably tried strawberry jam made with various elements before. This combination of strawberry jam and jalapenos is one you haven’t seen before. When you try strawberry jalapeno jam, your taste buds are in for a real treat. It has the ideal balance of sweet and spicy flavors.

Imagine the juiciness and sweetness of strawberry combined with the heat and spiciness of jalapeno to create a compelling new flavor experience for you to enjoy. I am here with the best possible recipe for this incredible jam made with strawberries and jalapeno jam.

It doesn’t matter if you spread it on toast, uses it to make a glaze for meat, or want to enjoy it on ice cream; this jam will undoubtedly become an indispensable ingredient in your kitchen. What are you waiting for, read the whole article, and try some sweet and spicy jams made with strawberry and jalapeno.

What Is Jalapeno?

The fruit of the genus Capsicum, a jalapeno pepper, is a type of Capsicum pod. Hot pepper considers medium size compared to other varieties of chili peppers, counting an average of 2-3.5 inches in length but having the potential to grow to be as long as 6 inches or longer.

strawberry jalapeno jam

Although it developed in Mexico, now grown all over the world because of its delicious flavor and mild heat level, normally around 5,000 Scoville Heat Units. That’s warm, but it’s not scaldingly hot.

It is common practice to serve jalapenos in their green state; however, if you let the pepper mature on the plant for a good time, it will turn red. The red variety of jalapeno pepper is slightly sweeter than the green variety, but both types are equally delicious.

Strawberry Jalapeno

The jalapeno deserves a special place on any list of unexpected flavors for a good reason. Underneath their fiery punch, jalapenos have an earthy sweetness you must taste to believe! The jalapeno spiciness is brought out, along with its unique flavor reminiscent of bell peppers.

The tartness of the strawberry is a perfect addition to the natural sugars in the jalapeno. Do you want the ultimate combination of sweet and spicy flavors and a tongue-cooling feature built just in case things get too intense? At the program restaurant El Hefe, you must order the strawberry Carlos Estevez margarita, which comes with an optional dash of jalapeno.

Furtherly yo can explore The Best 1800 Strawberry Margarita.

How To Make Strawberry Jalapeno Jam

You will very quickly conclude that this Strawberry Jalapeno Jam is the best jam that you have ever had the pleasure of tasting. Seriously. Don’t be intimidated by the mere mention of the word jalapeno. This preserve is loaded with flavor but has no heat at all. (I say this with the full awareness that I am a “heat wimp.”) You will very quickly conclude that this Strawberry Jalapeno Jam is the best jam that you have ever had the pleasure of tasting. Other than this, you can also try strawberry jelly and make strawberry rhubarb jam.
To get started, you will need to get ready 8 canning jars with lids that are half-pint size. Canning requires that all of the jars and lids be sterilized before use. Have these prepared and ready to go, as well as your canner for a hot water bath and the other supplies needed for canning. You could use a steam canner as an alternative to a traditional canner that uses hot water.

Process of Making

Begin with four cups of strawberry puree that has already been crushed. It is not necessary to measure out 4 cups before crushing them.

  1. The crushed strawberries must fill a total of four cups. To accomplish this, you will need approximately 2 quarts of fresh strawberries, which already stream and washed with water.
  2. After that, you will need one cup of minced jalapeno peppers. Before beginning to mince, remove the core and the seeds. One cup of peppers will require four to five peppers, but the exact number required will depend on the size of the peppers you use
  3. Place the chopped jalapeno and crushed strawberries in a stockpot. Make sure to use a bigger pot than you believe you will require. You don’t want to make the mistake that will cause your jelly to boil over because it will balloon to a much larger size when it begins to boil. Trust me. Do not inquire as to how I came to know
  4. You will combine this with one-fourth cup of lemon juice and one package of powdered pectin. Although most recipes call for a 2-ounce package, mine only cost 1.75 ounces. That is the method that I applied here
  5. Bring this concoction down to a low boil. When it bubbles, put seven cups of sugar into the pot. Bring the entire mixture to a boil over high heat, constantly stirring with a spoon or spatula with a long handle (this is where the large pot comes into play) (non-metal.)
  6. Bring it to a boil for one minute, then immediately turn the heat down to its lowest setting. Keep stirring it until it is completely still and has settled down

Final Processing | Strawberry Jalapeno Jam

  1. When the jam has finished settling, use a spoon to remove the foam that has formed on the surface of the jam. Put the foam in the trash
  2. Place the hot jam in the hot jars prepared by spooning it in carefully. Give the jam already in the pot a quick stir every time you fill a jar. To ensure that the rim of the jar is spotless, clean it with a cloth dampened in water
  3. After the jar outfit with a lid and the ring placed inside the canner, you can see that I also made some smaller jars of jam that are only 4 ounces each
  4. You can do this as well, and the processing time for these jars will be the same as for the 8-ounce jars. It’s fun to make a bunch of these miniature jars and then give them away as presents
  5. Put your jars into the hot water bath and sit there for 10 minutes. { Put the rack for holding jars into the pot of boiling water. The jars need to submerge at least an inch in water. Turn on your timer once the water has reached a full boil
  6. After 10 minutes, remove the jars from the oven and place them on a towel-covered surface to cool. The jars must be in a draft-free, out-of-the-way area for 24 hours. Soon you will hear the satisfying “Ping!” of successfully vacuum sealing jar lids
  7. Take the rings off whenever you like after the first day. Jars should be kept in the pantry until used and then moved to the refrigerator

Recipe of Strawberry Jalapeno Jam

Ingredients | Strawberry Jalapeno Jam Recipe

  1. 4 cups of crushed strawberries ( 2 quarts of washed and stemmed strawberries)
  2. About four or five jalapeno peppers ( minced to fill one cup; be sure to discard the stems, seeds, and cores)
  3. One-fourth cup of bottled lemon juice
  4. 1.75 grams of traditional powdered pectin
  5. 1 gram of sugar
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  • Hoosier Hill Farm Fruit Pectin is a specially formulated dry blend that’s perfect for thickening jams and jellies. It is a naturally occurring thickening agent found in many fruits. Many recipes featuring pectin use the ingredient to add a stable, slightly gelled consistency to fillings, jams, and jellies when cooked. This sweet and fruity powder is the perfect pantry staple. Use it for thickening, canning, and preserving in a variety of recipes.
  • How to Use Fruit Pectin: Mix our powdered fruit pectin into jams and pie fillings to help your preserves thicken, or try mixing it with a fruit puree to make jelly candies.
  • Storage: Store in a cool, dry place. We do not recommend refrigerating or freezing powdered pectin.
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Instructions | Strawberry Jalapeno Jam Recipe

  1. Start by acquiring 8 half-pint canning jars and their matching lids. Make sure you have all these ingredients and your hot water bath canner (or steam canner) ready to go
  2. Mix the crushed strawberries, minced jalapeno peppers, lemon juice, and pectin in a large stock pot
  3. Gradually bring this to a simmer while stirring constantly. As soon as you see the bubbles forming, sprinkle in the sugar
  4. Bring the ingredients to a boil in a large pot while constantly stirring with a long-handled spoon or spatula (non-metal.)
  5. You should bring it to a boil for a minute, then turn the heat to low. Keep stirring it until it becomes still
  6. The foam on top of the jam can be easily removed with a spoon once the jam has settled. Get rid of the foam
  7. Put the hot jam into the hot jars carefully. When filling a new jar, stir the jam in the pot. The recommended head space for preserving foods in jars is 1/4 inch
  8. Clean the jar’s rim thoroughly by wiping it with a damp cloth. (I use white vinegar to dampen the washcloth.) Cover the jar with its lid and ring, then put it in the canner
  9. Put your jars into the hot water bath and sit there for 10 minutes. (Take into account elevation.) Put the rack for holding jars into the pot of boiling water. The jars need to be submerged at least an inch in water. Turn on your timer once the water has reached a full boil
  10. After 10 minutes, remove the jars from the oven and place them on a towel-covered surface to cool
  11. The jars must be in a draft-free, out-of-the-way area for 24 hours. You’ll soon start to hear the “Ping!” of success. The hissing and hissing of vacuum-sealed lids
  12. Remove the rings from the jars and put them in the pantry after 24 hours if you want to keep the contents fresh
  13. Once a jar has been opened, it must be stored in the fridge
  14. Enjoy


  1. Use a larger pot than expected. Don’t let your jelly boil over because it expands greatly. Trust me. Don’t ask
  2. My recipes always use 1.75 ounces. I used that
  3. Any pint or smaller jar will work. Same processing time
  4. Fill the space in your rack with an empty canning jar to prevent your jars from tipping over. Your jars won’t fall

FAQ | Strawberry Jalapeno Jam Recipe

Is there any spice in this jam?

The jalapenos here are used primarily for flavor rather than heat. Replace one jalapeno with habanero or hotter pepper for a jam with more kick.

Is lemon juice really necessary?

Sure, it’s for both taste and security that we recommend it. Since strawberries have naturally high acidity but jalapenos do not, we need to add lemon juice to reach the proper acidity level for canning.

How much sugar can I cut out?

To be honest, it is not something I would use in this dish. Since strawberries have a low natural pectin content, additional pectin must be added to ensure a proper gel. Reduce the sugar, and you’ll end up with runnier jam because the added pectin needs a lot of sugar to work properly.

Final Thought

One can enjoy this strawberry jalapeno jam on anything from a simple toast or biscuit to a sophisticated charcuterie board. This recipe is quick to put together and simple to can because I use added pectin. Peppers of various kinds can be combined in a dish. The jalapenos add wonderful flavor, but they don’t pack much punch, so if you like spicy things, feel free to swap out one jalapeno for another pepper.

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