Sweet Heat Strawberry Jalapeño Jam (Print Format)
Bright strawberries and zesty jalapeños create a sweet, spicy spread in just thirty minutes—no pectin required.
# Ingredients:
01 -
3 cups fresh strawberries, stemmed and quartered
02 -
1/2 cup diced jalapeños (about 2-3 medium peppers, adjust heat as desired)
03 -
1/2 cup granulated sugar
04 -
1 tablespoon fresh-squeezed lemon juice
05 -
1/8 teaspoon salt
# Steps:
01 -
Wash and remove the stems from the strawberries, then cut them into quarters. Finely dice the jalapeños, removing seeds and membranes for milder heat. Wear gloves to avoid skin irritation.
02 -
Add the quartered strawberries, diced jalapeños, sugar, lemon juice, and salt to a large saucepan. Stir to combine and let sit for a few minutes to release strawberry juices.
03 -
Place the saucepan over medium-high heat. As the mixture warms, gently mash the strawberries with a potato masher or the back of a large spoon.
04 -
Bring the mixture to a rolling boil, stirring frequently to prevent sticking. Reduce the heat to maintain a steady simmer.
05 -
Simmer the mixture for about 20 minutes, stirring occasionally, until it thickens and becomes glossy. The jam is ready when it reaches 105°C (220°F) on a candy thermometer or passes the freezer plate test.
06 -
Once thickened, remove the pot from the heat. Mash more for a smoother texture or leave chunky as preferred.
07 -
Let the jam cool completely in the pot before transferring it to clean jars or airtight containers. Store in the refrigerator for up to 2-3 weeks.