A few years back I was looking for another tasty way to preserve my jalapeno pepper harvest. I came across a recipe that intrigued me which paired jalapeno peppers with strawberries. So, I tried it out and now I make some every year. It just so happens that I have a surplus of peppers coming ripe so I am going to make strawberry jalapeno jam and show you how.
To see the YouTube version, click here.
Harvesting and Preparing the Peppers
First step in this process is to go into the backyard and harvest some Jalapenos from my organic raised-bed garden. I have 8 Jalapeno plants in my garden including Craig’s Grande, Pumpkin Spice, Orange Spice, and Brown Jalapeño varieties.
The next step is to remove the seeds. We don’t want the jam to be super hot, just have the jalapeno pepper flavor. Note: Don’t forget to wear latex or other protectant gloves so you don’t surprise yourself later with the “touch of fire”!
Cooking the Jam
Gather all your ingredients which is simple is it only requires strawberries, jalapeno peppers, lemons, granulated white sugar and dry pectin.
Add all the ingredients to the saucepan except for the sugar.
Bring jam to a boil. Add sugar and bring back up to to a boil for 1 full minute. Turn off the heat.
Canning Strawberry Jalapeno Jam
We are now ready to transfer to the jars.
Strawberry Jalapeno Jam
- Pressure Canner or Water Boil Canner
- Non-stick Saucepan
- 4 Cups Strawberries, Crushed
- 1 Cup Pepper, Jalapeno (minced)
- 1/4 Cup Lemon juice, fresh (if available)
- 1 Package Fruit Pectin, Powdered
- 7 Cups Sugar, White Granulated
- Remove seeds and inner membrane from jalapeno peppers. Dice jalapeno's or place in food processor to mince. Wear latex gloves when handling peppers.
- Cut off top of strawberries and any overly-soft areas. Place in bowl and crush strawberries to the consistency you want.
- Place the crushed strawberries, diced or minced jalapenos, lemon juice and pectin into a large saucepan. Bring to a boil.
- Add the sugar and stir. Bring it to rapid boil for 1 minute. Then, take off the fire.
- Pour into jars leaving 1/2" head space.
- Place in canner, bring to a boil, cover, and process for a minimum of 10 minutes.
- Let cool overnight. Check lid in morning and it should not flex. If so, it will need to be refrigerated. Ensure you label your jars.
This makes a great gift or serve your strawberry jalapeno jam on buttered toast and make memories with your family and friends. Please let us know how you like this post or have suggestions on future posts. Please visit our YouTube channel as well.
Enjoy! Remember, if you can dream it, you can do it!
Check out my other garden to jar post here (Salsa Verde).
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