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Sweet strawberries meet spicy jalapenos in this easy homemade jam that brightens up everything from breakfast toast to cheese boards. Bursting with summer flavor and a mellow heat, this is a small batch recipe you can whip up in under an hour using just a handful of pantry and produce staples. It is a go-to whenever I want to surprise guests with something unique, and my family has started requesting it for Sunday brunches.
The first jar I made vanished in days because everyone insisted on having it on everything from bagels to grilled sandwiches. Now it is our secret weapon for jazzing up snack time.
Ingredients
- Fresh strawberries: For the juiciest and brightest berry flavor choose berries that are red all over with no white tips
- Jalapeno peppers: Offer a gentle spicy kick slice open and pick out the seeds for less heat
- Granulated sugar: Not only sweetens but helps the jam set and shine
- Lemon juice: Adds tang and a little freshness look for unwaxed lemons for pure juice
- Powdered fruit pectin: Ensures your jam thickens and sets every time
Instructions
- Prepare the fruit:
- Hull and dice the strawberries for even cooking. Carefully seed and finely chop the jalapenos. Chopping the peppers finely ensures they blend into every bite instead of staying in big chunks.
- Combine main ingredients:
- Pour the chopped strawberries and jalapenos into a large saucepan. Add granulated sugar and lemon juice. Give it a thorough stir so sugar starts drawing out the berry juices.
- Cook the mixture:
- Set the saucepan over medium to high heat. Stir occasionally as the mixture heats up and comes to a boil. Once boiling, turn the heat down to medium. Simmer for about twenty to twenty-five minutes. The strawberries should soften noticeably and the mixture will reduce and begin to thicken. Watch for bubbling that looks glossy and syrupy.
- Add the pectin:
- Mix the powdered fruit pectin with two tablespoons of water in a small bowl until fully dissolved. Pour this solution into the simmering fruit mixture. Stir constantly for five more minutes as the jam thickens further. You will see the texture change from loose to spoonable.
- Cool and jar the jam:
- Take the pan off the heat and let the jam cool for a few minutes. Spoon or pour the warm jam into sterilized jars. Wipe the rims and seal the jars tightly. Let them cool completely before refrigerating.
- Serve:
- Slather on toast, swirl into yogurt, add to cheese trays, or use as a glaze for meats. The jam tastes even better after a day as the flavors meld.
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Strawberries are my favorite jam ingredient because their flavor reminds me of summer picnics with family. One time, my daughter helped pick jalapenos from our garden for this recipe and we laughed when she discovered they were not as mild as she expected. The jam turned out unforgettable that day.
Storage Tips
Store your jam in the refrigerator once jars are fully cooled. It keeps well for up to two weeks if sealed and refrigerated. For longer storage, you can freeze it in small containers taking care to leave room for expansion.
Ingredient Substitutions
If you want the jam extra spicy, you can swap in a serrano pepper for one of the jalapenos or leave some seeds in. For a milder version, use just one jalapeno or try a milder green chili. Frozen strawberries can work in a pinch but must be thawed and drained to avoid too much liquid.
Serving Suggestions
My favorite way to serve this jam is with soft cheeses like brie or goat cheese on crackers. It makes a lively topping for waffles and pancakes too and can be brushed over grilled chicken or pork as a quick glaze. Try folding a spoonful into plain Greek yogurt for a spicy sweet snack.
Cultural and Historical Context
Fruit jams with a little heat have been popular in many cultures as a way to use up extra produce or spice up everyday foods. Jalapeno jam is rooted in Texan and Southern kitchens where the blend of sweet and fiery is a longstanding tradition. It brings memories of summer preserving sessions and backyard gatherings every time I open a jar.
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Homemade jam never lasts long at our house. This jalapeno strawberry version is sure to become your new favorite for sharing and savoring all summer long.
Frequently Asked Questions
- → What kind of strawberries work best?
Fresh, ripe strawberries offer the best flavor and vibrant color. Choose berries that are sweet and firm for optimal results.
- → How spicy is the jam?
The heat level depends on the amount and type of jalapenos used. Removing the seeds reduces spiciness for a milder profile.
- → Do I need powdered fruit pectin?
Powdered fruit pectin ensures the jam sets properly. Without it, the spread may be too runny and lack desired consistency.
- → Can I use this as more than a spread?
Absolutely! Jalapeno strawberry jam pairs wonderfully with cheeses, charcuterie, or can be used as a glaze for meats.
- → How should the jam be stored?
Keep jam in sterilized, sealed jars refrigerated after cooling. Proper storage helps maintain freshness and flavor.