We just love good flavor, and this Jalapeno Strawberry Jam is bursting with a sweet, spicy and tangy taste all at once! Whether you use it in a jalapeno jelly cream cheese dip, or as a condiment just like strawberry jam on a biscuit or toast, you’ll love this red pepper jelly with added strawberries. It’s also great as a spread on sandwiches.
You can make hot pepper jelly as hot as you’d like. Just up the amount of jalapenos or their inner seeds to increase the temperature. We make ours with a little heat, but mostly its just great flavor. If you make a small batch, you can keep it in a covered jar in the fridge for about a month, or you can make a larger batch like this recipe, and bottle some away for a rainy day!
This recipe makes about 8 (8 ounce) jars. It’s a simple recipe, yet really satisfying to have a line up of this yummy treat to share, or not. We call it jam as we don’t strain out the seeds of the strawberries. When we make straight jalapeno jelly, it’s a little more transparent than this jam. We use both jalapenos and red peppers. The red peppers, along with the strawberries give us that lovely deep red color.
Just cook mashed strawberries, red pepper and jalapeno in a large pot on the stove. Next add vinegar, lemon juice, powdered pectin, and sugar and boil it. That’s all! It’s simple to process the jars, with their lids, in a water bath canner for 10 minutes so they seal. Just let them cool and sit over night and your ready for spoonfuls of deliciousness!
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Jalapeño Strawberry Jam
- 4 cups mashed strawberries
- 7 large jalapenos (about 1½ cups finely minced)
- 1 red bell pepper
- ½ cup white vinegar
- ¼ cup lemon juice
- 2 packages powdered fruit pectin such as Sure-Jell
- 8 cups white sugar
- 1 Tablespoon butter
- Mash strawberries and set aside.
- Remove stems from jalapeños; remove stem and seeds from red pepper. Place together in food processor and chop until very fine. (You can also chop by hand until finely minced.) Drain any liquid from peppers.
- Place mashed strawberries, red pepper and jalapeños in large pot on stove. Add vinegar, lemon juice and powdered pectin. Stir to combine. Then add sugar; stir until it dissolves.
- Bring all ingredients to boil over high heat. When mixture comes to a rolling boil (one that can’t be stirred down), boil for one minute then remove from heat.
- Add butter to decrease foam and stir until it melts.
- Fill a water bath canning pot and rack with enough water that jars will be covered at least 2 inches once placed inside. For canning jars, heat clean jars in boilng water to cover, then remove and wipe dry. (You can put them in your water bath canning pot to heat.)
- Place jar tops and rings in a small sauce pan and cover with hot water while jam is cooking. Jars will seal better if everything is already warm when placed in water bath canner.
- While jars are still warm, ladle jam into jars, filling them within ¼ inch of top. You can run a knife around inside of jars to remove air bubbles. Wipe rim of jar clean; add lid and ring to seal.
- Process in a water bath canner for 10 minutes (if you live at higher altitudes, add 5 minutes for 1,001 to 3,000 feet; 10 minutes for 3,001 to 6,000 feet. Remove jars carefully from the water bath and let cool to room temperature.
- Check to make sure the jars have sealed correctly (lightly press down on top of the lid; it should be firm - if not, you will need to refrigerate jam or re-process it). Allow to cool overnight.
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Have made this recipe twice now once follow the recipe to a T, and the second time I used raspberries instead of strawberries as well as a variety of hot peppers. Both batches turned out perfect!
I made this by the directions but wound up with 20 pints. My fear is the amount of vinegar would not be enough to lower the acidity and make this safe. Any input?
In Fine Taste
Hi Angela, the recipe should make close to 8 cups of jam. If you are getting 20 pints (40 cups), then I think you are right, the vinegar listed in the recipe would not be enough.