Home » Recipes » The Pantry » Canning or Preserves » Strawberry Jalapeño Jam – The Best Jam You Ever Tasted!

Strawberry Jalapeño Jam – The Best Jam You Ever Tasted!

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.”)

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

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?)

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, 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.

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

Did you make and enjoy this recipe? Please rate it below and leave a comment to share your thoughts! I would also love for you to share it on Instagram and tag @CosmopolitanCornbread

Strawberry Jalapeño Jam

Strawberry Jalapeño Jam

Yield: 8 half pints
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

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.

Ingredients

  • 4 cups crushed strawberries (approximately 2 quarts of strawberries - washed and stems removed.)
  • 1 cup minced jalapeño peppers (approximately 4-5 peppers, cores and seeds removed)
  • 1/4 c lemon juice
  • 1 package (1.75-2 oz. - see notes below) powdered pectin
  • 7 c sugar

Instructions

  1. 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.
  2. Combine the crushed strawberries, minced jalapeño peppers, lemon juice and pectin in a large stock pot.
  3. Bring this mixture to a simmer, stirring continually. When it begins to bubble, add in the sugar.
  4. 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.
  5. Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.
  6. 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.
  7. 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.
  8. After the 10 minute processing time, carefully remove your jars to a surfaces 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.
  9. After 24 hours, you can remove the rings if you like and store the sealed jars in your pantry.
  10. Open jars must be refrigerated.
  11. 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.

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.

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

  1. 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

  2. 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!

  3. 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.

  4. 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!

  5. 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!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.