Strawberry Jalapeño Jam – The Best Jam You Ever Tasted!

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You’ll decide very quickly that this Strawberry Jalapeño Jam is the best jam you have ever tasted. Seriously.

Don’t let the word jalapeño scare you. This jam is all flavor and zero heat. (I say this as a complete “heat wimp.”)

You'll decide very quickly that this Strawberry Jalapeño Jam is the best jam you have ever tasted. Seriously.

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To begin, you will need to prepare 8 half pint canning jars and lids. When canning, all jars and lids must be sterilized. Have these prepped and ready to go, along with your hot water bath canner and canning supplies. (See: Are You Ready for Canning Season?)

Instead of a hot water bath canner, you could also use a Steam Canner.

Start with 4 cups of crushed strawberries. Don’t measure 4 cups before you crush them.

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

The crushed strawberries will need to add up to 4 cups. This will take approximately 2 quarts of fresh strawberries, washed and with the stems removed.

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

Next, you will need 1 cup of minced jalapeño peppers. Remove the core and seeds before mincing. Depending upon the size of your peppers, this will take 4-5 of them to make one cup.

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

Put the crushed strawberries and jalapeño pepper in a stock pot. Use a larger pot than you think you will need. When your jelly boils, it will expand greatly in size and you don’t want to make the mistake resulting in a boil-over. Trust me. Don’t ask me how I know.

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

To this you will add 1/4 cup of lemon juice and one pouch of the traditional powdered pectin. Most recipes call for a 2-ounce package, but mine always say 1.75 ounces. That’s what I used here.

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread
Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

Bring this mixture to a simmer. When it begins to bubble, add in 7 cups of sugar. Bring the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.) Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Use a damp cloth to wipe the rim of the jar, making certain it is clean. Place a lid and ring on the jar and place it into your canner. Here you can see I also made some smaller 4-ounce jars of jam. You can do this as well and they will process for the same amount of time as the 8-ounce jars. I like to make several of these smaller jars to give as gifts.

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

Process your jars in the hot water bath for 10 minutes. { Lower the jar rack down into the boiling water. The water should be at least on inch above the tops of the jars. Let the water come to a rolling boil, then start your timer.

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation

Tip: If your jars want to tip over because there is space in your rack, lay an empty canning jar down to fill in that space. Then your jars won’t tip over.

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the “Ping!” of success – the sound of the lids suctioning down and vacuum sealing.

I have made several batches of this jam in the past couple weeks. This batch was done in some other shaped jars.

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

After 24 hours, you can remove the rings if you like. Store the unopened jars in your pantry, opened jars in the fridge.

You also may want to hide a jar away for a secret stash. This jam will vanish before you can say “jelly toast.”

Strawberry Jalapeño Jam - the best jam you ever tasted. Make it and see. Get the recipe from Cosmopolitan Cornbread

“Can I use Liquid Pectin instead of powdered in the Strawberry Jalapeño jam?”

Yes, however you’ll need to change how you do it as liquid pectin acts differently than the powdered.

Start off by making the jam the same way, but do not add the pectin yet. After you add the sugar and boil it, then you will add the pouch of liquid pectin and bring it to a hard boil a second time. Stirring continually, hard boil it for another full minute.

Then reduce the heat and continue as before with jarring and processing.

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You can watch me making this jam in the video below, using the Steam Canner method.

Strawberry Jalapeño Jam

Constance Smith – Cosmopolitan Cornbread
Don't let the word jalapeño scare you. This jam is all flavor and zero heat. It will also instantly be your favorite jam ever. Try it and see. This recipe makes about 8 half pint jars.
4.75 from 102 votes
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Food Preservation & Canning, Jelly and Jams
Cuisine American
Servings 168
Calories 33 kcal

Ingredients
  

  • 4 c crushed strawberries, approximately 2 quarts of strawberries – washed and stems removed.
  • 1 c minced jalapeño peppers, approximately 4-5 peppers, cores and seeds removed
  • 1/4 c lemon juice, bottled
  • 1.75 oz powdered pectin, classic
  • 7 c sugar

Instructions
 

  • To begin, you will need to prepare 8 half pint canning jars and lids. Have these prepped and ready to go, along with your hot water bath canner (or steam canner) and canning supplies.
  • Combine the crushed strawberries, minced jalapeño peppers, lemon juice, and pectin in a large stock pot.
  • Bring this mixture to a simmer, stirring continually. When it begins to bubble, add in the sugar.
  • Bring the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.)
  • Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.
  • Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.
  • Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Jars should be filled to 1/4 inch head space.
  • Use a damp cloth to wipe the rim of the jar, making certain it is clean. (I dip the cloth in white vinegar.) Place a lid and ring on the jar, then place it into your canner.
  • Process your jars in the hot water bath for 10 minutes. (Adjust for elevation.) Lower the jar rack down into the boiling water. The water should be at least on inch above the tops of the jars. Let the water come to a rolling boil, then start your timer.
  • After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the “Ping!” of success. The sound of the lids suctioning down and vacuum sealing.
  • After 24 hours, you can remove the rings if you like and store the sealed jars in your pantry.
  • Open jars must be refrigerated.
  • Enjoy!

Notes

Note 1: Use a larger pot than you think you will need. When your jelly boils, it will expand greatly in size and you don’t want to make the mistake resulting in a boil-over. Trust me. Don’t ask me how I know.
Note 2: Most recipes call for a 2 ounce package, but mine always say 1.75 ounces. That’s what I used here.
Note 3: You can make this in any sized jar that is a pint or smaller. The processing time is will be the same.
Tip: If your jars want to tip over because there is space in your rack, lay an empty canning jar down to fill in that space. Then your jars won’t tip over.

Nutrition

Calories: 33kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 1mgPotassium: 1mgFiber: 1gSugar: 8gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

59 thoughts on “Strawberry Jalapeño Jam – The Best Jam You Ever Tasted!”

  1. I have made this recipe about 6 times since I found it in 2022. Today I did strawberry and I just put blackberry jalapeño in my canner. My taste test container was a hit. I had maybe 3-4 ounces left and was like no need to can I have a few biscuits left from last nights dinner. Oh so good.

    Reply
  2. Instead of strawberries, could I use cherries? I thought jalapeños cherry jam sounded interesting but was sure if the cherries had enough acid like strawberries.

    Reply
  3. Yum! I made this jam and it is delicious. It is the perfect companion to cheddar cheese and crackers. It would add zing to any charcuterie board. I will be making this every strawberry season.

    Reply
  4. Thank you for this! I used the recipe but changed some of it. Blackberry/Blueberry/Raspberry mix, Ghost Peppers, and a tablespoon of Absinthe in each jar. Now they’re cooling down. Can wait to try it!

    Reply
  5. Question: I made the jam according to directions. They did the water bath in the jars but jam didn’t seem to set. It is still quite liquidy. Anything I can do?

    Reply
  6. When I make strawberry jam I boil the jam, pour into prepared jars, place on the lids and rings and promptly flip the jars over to seal. Would that method work here or must I use a canner?

    Reply
  7. Made a batch of this and love it, want to make more. One problem: I can’t find any smaller jars in town. Can I put this in pint jars and use a longer processing time?

    Reply
  8. What happens if I failed to read the instructions correctly and used 4 cups of whole strawberries then crushed them instead of crushing then measuring!? Is it ruined

    Reply
  9. Constance, thank you for sharing. This is my favorite jam to make. It’s becoming a yearly tradition. I’m gearing up to make a batch tomorrow. xo

    Reply
  10. This is beautiful. There are some recipes that you know you’ll make over and over, and this is one of those for me now. Thank you for sharing!

    Reply
  11. Hi,
    I cannot wait to try this jam with the jalepenos.
    I wanted to share a trick/tips I learned from my grandmother years ago when making jams.
    Before you start cooking the berries, use a ¼ cup sugar from the measured amount and mix with the package of pectin in a small bowl, still well to mix, then stir the sugar/pectin mixture into your pot of berries, add a teaspoon unsalted butter to the berries before bringing the berries to a boil. The butter will reduce the foaming, so you don’t need to skim it off.

    Reply
    • Yes, however you’ll need to change how you do it as liquid pectin acts differently than the powdered. Start off by making the jam the same way, but do not add the pectin. After you add the sugar and boil it, then you will add the pectin and bring it to a hard boil again. Stirring continually hard boil it for another minute. Then reduce the heat and continue as before.

      Reply
  12. I tried your recipe and it came out delicious! I reduced the amount of peppers since mine were literally burning my fingers lol. But it’s still good! Thank you!!

    Reply
  13. I bought a 17 oz. jar of strawberry preserves. How much jalapeno should be added to make jalapeno strawberry preserves? Should the two be brought to a boil?

    Reply
  14. this sweet and spicy jam is like the perfect combo. it would be great on fried chicken and waffles or on a sandwich. so liking this

    Reply
  15. Oh yummy, I make chilli jams and strawberry jams all the time but never actually together! This is just so amazing!

    Reply
  16. I’ve bought this jam off the shelf and it makes an amazing jam to go on top of a brie cheese. Never thought to make it on my own, it looks easy enough!

    Reply
  17. When I was a kid, my mom was a canning fanatic. The cellar was full of jars of preserves, pickles, you name it. This sounds like a very tasty jam indeed. I would love using it on a cheese board for sure.

    Reply
    • Do I prepare the pectin separate from my strawberries like box suggest or do I just add it powder form straight into my strawberries before or after it starts boiling

      Reply
  18. I. Love. Making. Jam. I also ADORE strawberry jalapeno jam, or mango habanero jam, or basically, any spicy and sweet jam! This is a great tutorial on how to do it. I don’t think many people realize how easy it is!

    Reply
  19. What a great idea, your jam looks delicious. I love to make strawberry jam but I’ve never tried spicing it up, I might just have to have a go.

    Reply
  20. This is interesting! I do love sweet and spicy together one bring the other higher I believe! I’m glad there is not much heat in there also, I’m sure I taste really great! Yum!

    Reply

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