Strawberry Jalapeño Jam
Strawberry Jalapeño Jam
Sweet summer strawberries with a gentle jalapeño kick. This small-batch jam is fantastic on cheese boards, breakfast toast, and as a glaze for grilled meats.
Ingredients
- 2 cups (about 300 g) ripe strawberries, hulled & chopped
- 1 small jalapeño (10–12 g), stemmed; deseeded for mild, or keep some seeds for extra heat
- 1/3 cup (65 g) sugar, or to taste
- 1 teaspoon fresh lemon juice
- Optional: pinch of salt (enhances sweetness)
- Optional thickeners: 1–2 teaspoons chia seeds or 2 tablespoons finely grated tart apple
Heat tip: The heat lives in the jalapeño’s seeds and membranes. Start mild by removing them;
add a few seeds back at the end if you want more kick. Consider food-safe gloves when handling chiles.
Details
Equipment
- Small/medium heavy saucepan
- Wooden spoon or spatula
- Potato masher or blender (for texture)
- Clean glass jar with lid
Directions
- Macerate (optional): In the saucepan, combine strawberries and sugar. Let stand 10 minutes to draw out juices.
- Add flavor: Finely mince the jalapeño and add to the pan with lemon juice and a pinch of salt if using.
- Simmer: Bring to a gentle boil over medium, then reduce to a steady simmer. Stir often 18–25 minutes until thickened.
- Choose your texture: Mash for a rustic jam; for smoother jam, blend briefly off heat (vent lid/towel to avoid splatter).
- Check the set: Jam is ready when it coats the back of a spoon and a line holds, or it wrinkles on a cold-plate test (or ~220°F/104°C).
- Finish: Taste and adjust sweetness/heat. For a thicker, lower-sugar set, stir in chia seeds or grated apple; rest 5 minutes.
- Cool & store: Cool 15 minutes, transfer to a clean jar, and refrigerate.
Serving Ideas
- Spread over cream cheese on crackers or crostini.
- Serve with brie, goat cheese, or sharp cheddar.
- Brush onto grilled chicken or pork as a quick glaze.
- Swirl into yogurt, oatmeal, or cottage cheese bowls.
Variations
- Citrus twist: Add 1 tsp orange zest with the lemon juice.
- Mixed berry: Replace 1 cup strawberries with raspberries or blackberries.
- Extra spicy: Use a serrano pepper or keep more jalapeño seeds.
Storage
Refrigerate in an airtight jar up to 2 weeks or freeze up to 6 months. For shelf-stable storage, use a tested water-bath canning recipe from a reliable source.