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.
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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
If you are new to canning you can find great resources, recipes and tutorials at Ball Canning. I highly recommend checking out the Complete Book of Home Preserving.
More preserving recipes for you to enjoy.
Equipment
For the Strawberry Jalapeno Jam:
- Large pot
- 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.
Ingredients
- Fresh strawberries
- Fresh jalapenos
- Lemon Juice
- Sugar
- Pectin
Recipe FAQs
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!
Recipe
Strawberry Jalapeno Jam
Equipment
- Large pot
- Water bath canning equipment see notes above
Ingredients
- 4 cups crushed strawberries
- 1 cup diced jalapenos
- ¼ cup lemon juice
- 1 box 1.75 oz pectin
- 7 cups white granulated sugar
Instructions
- 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 ⅓rd 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.
Nan
Hi. I'm trying your strawberry jam but you don't mention when the pectin goes in. I'll assume I mix it in with some sugar before dumping the remaining sugar in?
DebyK
Hi there...FIVE stars for flavor for sure...I have made this twice amd both time the jam did not set...after 24 hrs the jam was still runny and would move when I tilted the jar...the first batch I try to fix it according to a tried and true method YouTube video.it seemed to work...some of the leftover jam in the pot set really well but the jam in the jars became soft jelly like ice cream topping. The second batch did not set also...it was a soft gel...I don't know what I am dulling wrong because we make jams all the time because we have lots of fruit trees on our farm...my strawberry jam turns out perfect but this recipe does not like me...please help.
jamjarkitchen
Hi Deby- I'm glad you like the flavor! As for the set, this strawberry jam does tend to be a little looser than other jams using fruits with high pectin levels (blueberries, etc.) but it shouldn't be runny. I can give you a few ideas for troubleshooting and hopefully that will help. Firstly have you checked to make sure that the pectin is not expired? If it is out of date there isn't a safety issue in terms of canning but it will impact the set of the jam. Are you bringing the jam to a full boil and then setting the timer for exactly one minute? If you under boil then you might have a problem with setting, but the same goes for over-boiling. Some people think that the longer you boil after adding pectin the firmer it will be but this can actually deactivate the pectin and result in a runny jam. Have you measured out the sugar exactly? In jams where pectin is added you really need to use all the sugar listed in the recipe or else it will not set. If you decide to make this jam without pectin then you can reduce the sugar but you will need to boil it down significantly (strawberries do not have a lot of natural pectin) and personally I think this detracts from the fresh flavor.
I hope these suggestions help! Out of curiosity, what measurements are you using to make your other strawberry jams that do set? You could always add some chopped jalapenos to that to get a similar flavor. It will not affect the canning safety. Best of luck!
DebyK
Thank you...making it again tonite...got my timer ready...wish me luck ?
Lori
Hi Nan, it states to add the pectin to the strawberries, jalapeño & lemon mixture; bring to a boil. If you wait and add with the sugar it won't set properly. I personally use MCP fruit pectin, 2 oz packages as opposed to 1.75 oz.
Nan
Nvr mind. I skipped the very first part! My bad
Robert
Can the strawberries be substituted with any fruit? Peaches, mago, blueberry?
jamjarkitchen
Absolutely! This is a very adaptable recipe.
Nan
This jam, one of 5 complements on my charcuterie, was the NUMBER 1 favorite of everything! Perfect with cheese and crackers. But also had meats, mini croissant, toasted baguette slices. Everyone loved it, including me!
jamjarkitchen
Yay! So glad you liked it!
Christine
Can I use jarred jalapeño?
jamjarkitchen
You can but I don’t recommend it. Most jarred jalapeños have added salt and vinegar which can impacts the flavor and freshness of the jam. I recommend using fresh jalapeños for the best taste.
Eric
Do you remove the seeds and core of the jalapenos?
jamjarkitchen
Hi Eric, That depends on how spicy you prefer the jam to be. Peppers hold the majority of their heat in the seeds so if you want a bit more of a kick leave them in. If you prefer the jalapeno flavor without the heat then go ahead and remove them. I tend to leave them in as I don't find the amount of jalapeno in this recipe to be overwhelmingly spicy. However, every pepper is different. Hope this helps!
Eric
Thanks so much!
Shelia
Was wondering if you think it would be okay to put strawberries in food processor for a few quick pulses?
jamjarkitchen
Absolutely! That works fine 🙂
Megan
Can I thaw frozen strawberries to use in this? Or should I start with fresh?
jamjarkitchen
Hi Megan - Thawed, frozen strawberries should work fine. Hope this helps!
Janet
How much liquid pectin to powdered pectin.
Jeanene
Can you use monk fruit sweetener for a more sugar free take for a diabetic?
jamjarkitchen
Unfortunately for this recipe you need regular sugar to ensure that the pectin activated and the jam sets up. You could substitute with a low sugar pectin but I’m not sure what the measurements would be as I’ve never made it that way before. It might give sone guidance on the low sugar pectin package. Hope this helps!
Carmen Colmenero
Can I use peaches instead of strawberries?
jamjarkitchen
Yes! You’ll just want to peal them before (easiest way is by quickly blanching) and then chop and follow the recipe as is. Enjoy!
Lori
I made this starting last year and again just now. My husband loves the back kick it gives but it isn't hot at all unless you leave the seeds in the jalapenos. We drizzle some of this over chicken and waffles and what a delicious treat! 'Thanks much 🙂
Daisy
I made this in super small jars last summer, trial run, and everyone that’s tried it was mad I didn’t make more!!!! This recipe is phenomenal!!!!
Linda
Can’t wait to try this recipe. You have a new follower!
sheri
can we use frozen strawberries if fresh are not available?
jamjarkitchen
Yes, you can! But you will want to thaw them before using.
Faith
Hi, can I use figs instead of strawberries?
jamjarkitchen
Hi there - yes, you can use figs instead of strawberries. However, in order to make this recipe safe for water bath canning you will need to add additional acid. The acidity level of figs, particularly home grown figs, can vary. Therefore I would recommend adding at least 2 tbsp of bottled lemon juice to the recipe to ensure its safety. Hope this helps!
Lori Adams
Turned out great! I didn’t have jalapeño peppers so I substituted with 3/4cup serrano peppers. Everyone at work loved it. Definitely a recipe to save.
jamjarkitchen
Hi Lori- So glad you like it!
Sabine
Came out phenomenal! Just a question for my next batch: can I substitute Certo liquid for the powdered pectin?
Thanks bunches
jamjarkitchen
Hi Sabine - So glad you liked it! To be completely honest with you I have just not had as much success with using the Certo liquid pectin. It will work to an extent, but it'll probably have a much softer set. Hope this helps!
Regina
I absolutely love this recipe. Do you know if it can be doubled or is it best to do two single batches?
jamjarkitchen
Hi Regina- While you can do it in double batches I do find that I get a better set when I do 2 separate single batches. Hope this helps!
Sheena
I am new to canning and made this for the first time today. They all have sealed and seem to be setting properly, however, I just realized I forgot to add the lemon juice ? so without the lemon juice, are they shelf stable for a short amount of time or do I need to refrigerate them after they set for 12-24hrs? How long will they be good for?
Sheena
I am new to canning and made this for the first time today. They all have sealed and seem to be setting properly, however, I just realized I forgot to add the lemon juice ? so without the lemon juice, are they shelf stable for a short amount of time or do I need to refrigerate them after they set for 12-24hrs? How long will they be good for?
jamjarkitchen
Hi Sheena - I would recommend storing them in the fridge just to be safe. As long as the remain unopened, they'll stay fresh in the fridge for several months. Once opened you'll want to use in about 2 weeks. Hope this helps!
Nan
Amazing flavor! My sister and I made this jam using thawed berries that I had frozen earlier this year. We are planning again for next years crop and want to try it with red raspberries. As my great-great-grandmother would instruct in her recipe book..."Now EAT and ENJOY!"
jamjarkitchen
Hi Nan- So glad y'all enjoyed it!
Sheila Justice
Just wondering if I can use canned fruit if fresh isn't available?
jamjarkitchen
Hi Sheila- Unfortunately I don't think that the canned fruit would work for this recipe. I don't know what proportions would be needed for it to gel properly.
Valarie
Can I use pear juice instead of the strawberries with this recipe to make a pear jalapeño jelly?
jamjarkitchen
Hi there! I haven’t tried it myself, so I can’t say for certain, but I think using an equal amount of crushed pears in place of the strawberries should work just fine. I’d recommend adding a bit of extra lemon juice, since pears are naturally sweeter than strawberries and this will help balance the flavor and maintain the proper acidity for safe canning.
Kathleen
I have frozen jalapenos in the freezer from the garden last year. Can I use them in this recipe?
jamjarkitchen
Yep! Those will work just fine. 🙂
Steph
Hi! I was wondering if you could replace the 1 cup of jalapeños with 1/2 cup red bell pepper & 1/2 cup Carolina reapers?!
jamjarkitchen
Yes, you definitely can and that sounds delicious!
Leah
Can't wait to try this! If I use frozen strawberries, should I drain the juices before making the jam?
jamjarkitchen
Can’t wait for you to try it! If you’re using frozen strawberries, just let them thaw first, then crush them like you would fresh berries and measure out the 4 cups from there. No need to pour off the juices. They’ll all go into the jam. 🙂
Kathleen
This is amazing! So simple and so delicious. I'm going to make another batch with blueberries today.
Kathleen
This recipe is so simple and tastes amazing! I'm going to make another batch today with blueberries.
Kelly Haugh
I only have pint jars, no half pint. Can I make this the recipe the same and put in 4 pint jars instead of 8 half pints?
jamjarkitchen
Yes! You can absolutely use pint jars instead. Just keep everything else in the recipe the same and follow the same processing time. Hope you enjoy!