This fresh and flavorful Strawberry Jalapeno Jam is a perfect celebration of summer that works great on toast or a charcuterie board!
This is one of those jams that works great on a simple piece of toast or a biscuit and also tastes fabulous on a fancy charcuterie board. Because I use added pectin for this recipe it comes together really quickly and is easy to can. You can also mix up the kinds of peppers used. While the jalapenos add great flavor they don't give a ton of heat so feel free to exchange one jalapeno for an extra kick if desired.
This recipe is safe for water bath canning. Be sure to follow safe canning practices as outlined by the National Center for Home Food Preservation.
What is water bath canning?
Canning is simply the process of applying adequate heat to high acid food that is sealed in jars for the allotted time necessary to kill off bacteria and micro-organisms that cause food spoilage. During heating, oxygen is driven out of the jars, causing a vacuum seal to form when the jars cool down. This prevents any outside micro-organisms and oxygen from getting back into the food. When done correctly, canning preserves food safely for at least a year, although probably much, much longer.
You can check out my guide on How to Safely Water Bath Can at Home more resources on safe home preserving.
Safe Canning Resources
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For the Strawberry Jalapeno Jam:
- Large pot
- Peeler: I use a basic Oxo potato peeler.
- Cutting board & knife
- Measuring cups
For Water Bath Canning:
- Mason jars: Make sure the jars are clean and that the lids are brand new. You cannot reuse canning lids.
- Large pot with rack OR Electric Canner: If you only can once in a while using a large pot with a canning rack works just fine. As someone who personally does a lot of canning and I absolutely LOVE my Ball FreshTech Electric Canner.
- Jar lifter: You will need a jar lifter to remove the hot jars from the water bath.
- Funnel: I personally love this canning funnel because it also allows you to measure the headspace easily.
- Ladle: This Prepworks Canning Scoop is my favorite.
- Fresh strawberries
- Fresh jalapenos
- Lemon Juice
The jalapenos in this recipe add more flavor than heat. If you'd like a spicier jam switch one jalapeno out for a habanero or other spicier pepper.
Yes, for flavor as well as safety. Strawberries have good acidity but jalapenos do not so adding the lemon juice ensures a safe canning acidity
I would not recommend it for this recipe. Strawberries don't contain a lot of natural pectin so additional pectin must be added to ensure a good gel. The added pectin requires a substantial amount of sugar to really work so if you decrease the sugar you will have a much runnier jam.
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Made this strawberry jalapeno jam? Let me know what you think in the comments!
Strawberry Jalapeno Jam
- Large pot
- Water bath canning equipment see notes above
- 4 cups crushed strawberries
- 1 cup diced jalapenos
- ¼ cup lemon juice
- 1 box 1.75 oz pectin
- 7 cups white granulated sugar
- Place crushed strawberries, jalapenos, lemon juice and pectin in a large pot. Turn the heat to high and bring to a boil. Then pour in the sugar all at once, stir and bring back to a full rolling boil. Once a full boil is reached set the time for 1 minute and boil on high while stirring constantly to avoid scorching. Remove the pot from the heat. At this point you can either spoon the jam into jars and store in the fridge or can them using the instructions below.
Water bath canning instructions:
- Ladle the jam into 7-8 half pint jars leaving about ¼th to ?rd inch of headspace.Remove air bubbles and wipe the jar rims.Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.