The Ultimate Sweet Heat Strawberry Jalapeño Jam (Print Version)
Simple no-pectin jam made with fresh strawberries, jalapeños, sugar, lemon juice, and salt, simmered until thick and glossy.
# Ingredients:
→ For the Jam
01 -
3 cups fresh strawberries, stemmed and quartered
02 -
1/2 cup diced jalapeños (about 2-3 medium peppers)
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1/2 cup granulated sugar
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1 tablespoon fresh-squeezed lemon juice
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1/8 teaspoon salt
# Instructions:
01 -
Wash and remove the stems from the strawberries, then cut them into quarters. Finely dice the jalapeños. For a milder jam, remove the seeds and white membranes from the peppers - that's where most of the heat is. It's recommended to wear gloves when handling the jalapeños to protect your skin.
02 -
Add the quartered strawberries, diced jalapeños, sugar, lemon juice, and salt to a large saucepan. Stir to combine. Let it sit for a few minutes to help the strawberries release their juices.
03 -
Place the saucepan over medium-high heat. As it starts to warm up, gently mash the mixture with a potato masher or the back of a large spoon to help break down the strawberries.
04 -
Bring the mixture to a rolling boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to maintain a steady simmer.
05 -
Let the jam simmer for about 20 minutes, stirring occasionally. You're looking for it to thicken and become glossy. The jam is ready when it reaches 220 degrees on a candy thermometer or passes the freezer plate test.
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Once thickened, remove the pot from the heat. If you prefer a smoother jam, you can mash it more. For a chunkier texture with more berry pieces, leave it as is.
07 -
Allow the jam to cool completely in the pot before transferring it to clean jars or an airtight container. It will continue to thicken as it cools. Store in the refrigerator for up to 2 to 3 weeks.
# Notes:
01 -
This jam needs no commercial pectin - the natural pectin in strawberries and lemon juice does all the work!
02 -
Adjust the heat level by removing jalapeño seeds and membranes for mild, or keeping them for more spice.
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Always wear gloves when dicing jalapeños to protect your hands from the oils.
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The freezer plate test: put a small plate in the freezer, drop a bit of jam on it when you think it's done, and push with your finger - it should wrinkle if it's ready.
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This jam tastes amazing on toast, with cream cheese and crackers, or even on vanilla ice cream!
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For longer storage, process the jars using water bath canning methods for shelf-stable jam.