Strawberry jalapeno jam is a bold fusion that brings together the natural sweetness of ripe strawberries with the zesty heat of fresh jalapeños. This unique flavor combination has taken foodies and home canners by storm — and for good reason. Whether you’re looking to elevate your charcuterie board, add flair to grilled meats, or craft an unforgettable glaze, this jam delivers a memorable punch.
In this blog post, we’ll guide you through everything you need to know about strawberry jalapeno jam — from choosing the best ingredients to expert tips on canning, storage, and flavorful uses. You’ll also discover creative ways to serve it and find answers to the most frequently asked questions about this mouthwatering preserve.
Strawberry Jalapeño Jam is a sweet and spicy preserve that adds a bold twist to your breakfast toast or cheese board. Bursting with juicy berries and just the right amount of heat, it’s easy to make and even easier to love.
Ingredients
Scale
4cupscrushed strawberries
1cupdiced jalapenos
1/4cuplemon juice
1box1.75 oz pectin
7cupswhite granulated sugar
Instructions
Place crushed strawberries, jalapenos, lemon juice and pectin in a large pot. Turn the heat to high and bring to a boil. Then pour in the sugar all at once, stir and bring back to a full rolling boil.
Once a full boil is reached set the time for 1 minute and boil on high while stirring constantly to avoid scorching.
Remove the pot from the heat. At this point you can either spoon the jam into jars and store in the fridge or can them using the instructions below.
Water bath canning instructions:
Ladle the jam into 7-8 half pint jars leaving about ¼th to ⅓rd inch of headspace.
Remove air bubbles and wipe the jar rims.
Place on new, clean lids and bands and process in a boiling water bath for 10 minutes (adjusting time for altitude).
Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).
Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.
Store sealed jars in a cool dry place for 12-18 months for best quality.
*Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.
Notes
Adjust heat by using more or fewer jalapeños—or remove seeds for a milder jam.
Great served with cream cheese and crackers, or as a glaze for meats.
Store in sterilized jars and refrigerate up to 3 weeks, or properly can for long-term storage.
Use fresh, ripe strawberries for the best flavor and natural pectin.
At first glance, strawberries and jalapeños might seem like an odd couple. But when simmered together, something magical happens. The sweet, juicy essence of strawberries provides the perfect base, while jalapeños introduce just the right amount of heat and tang. The result? A jam that’s vibrant, layered, and addictively balanced.
This condiment straddles the line between sweet and savory, making it more versatile than traditional jams. Whether spread on warm toast or served with sharp cheddar, strawberry jalapeno jam shines in every bite.
A Brief History of Fruit and Pepper Preserves
Pepper jams have roots in both Southern American and Latin cuisines, where chilies have long been mixed with fruits to create spicy-sweet sauces and jellies. Over time, combinations like peach-habanero or mango-chili gained popularity, but strawberry jalapeno jam offers a more accessible heat level with familiar fruity notes.
As small-batch preserving gained momentum in recent years, this jam became a go-to for adventurous home cooks. Its vibrant red color, speckled with bits of green pepper, also adds a visually appealing element to dishes — making it a hit at modern gatherings and homemade gift baskets.
Why Make Strawberry Jalapeno Jam at Home
Health Benefits and Ingredient Control
One of the best reasons to make strawberry jalapeno jam at home is the control you gain over every ingredient. Store-bought jams often contain high-fructose corn syrup, artificial preservatives, and unnecessary additives. When you prepare your own jam, you choose the quality of fruit, the type of sweetener, and the level of spice.
Fresh strawberries are rich in antioxidants and vitamin C, while jalapeños pack metabolism-boosting capsaicin and vitamin A. You can go organic, reduce the sugar, and even substitute with natural sweeteners like honey or agave. It’s jam your way—clean, healthy, and free of surprises.
Additionally, homemade jams offer peace of mind for those with food allergies or dietary restrictions. You can easily make it gluten-free, vegan, or low-sugar with just a few tweaks.
Cost Savings and Customization Options
Let’s talk money. A single jar of gourmet spicy fruit jam can set you back $8 to $15 at upscale markets. But when you make it at home, your cost per jar drops dramatically—especially during strawberry season or if you’re growing jalapeños in your garden.
Beyond savings, the fun really starts when you customize. Want more heat? Add serrano peppers. Prefer a citrus twist? Mix in orange zest. Like it smoky? A touch of chipotle does the trick. You can even experiment with herbs like rosemary or basil for a unique finish.
Homemade strawberry jalapeño jam isn’t just a recipe—it’s a creative canvas for your taste buds.
Ingredients Needed for Strawberry Jalapeno Jam
Fresh vs. Frozen Strawberries
Strawberries are the soul of strawberry jalapeno jam, so picking the right type is key. Fresh strawberries are ideal for vibrant flavor and texture, especially when in season during late spring and early summer in the U.S. Choose berries that are firm, deep red, and aromatic.
However, frozen strawberries are a solid backup if fresh ones aren’t available. Just thaw and drain them thoroughly to avoid excess moisture. Some jam makers even chop frozen berries smaller to help them break down evenly.
For the best strawberry jalapeno jam, lightly crush your strawberries first. This helps release natural juices and shortens the cooking time.
Choosing the Right Jalapeños
When it comes to jalapeños, heat level is all about preference. Milder jalapeños (firm, green, and smooth) will keep your strawberry jalapeno jam gently spicy, while mature jalapeños (with white lines or red skin) deliver more heat.
To make a balanced, flavorful jam:
Use 2 to 4 jalapeños for mild to medium heat.
Remove seeds and membranes for a toned-down version.
Prefer more kick? Leave in a few seeds or blend in a hotter pepper like a serrano.
Wearing gloves while prepping jalapeños prevents irritation, especially when you’re making a large batch of strawberry jalapeno jam.
Pectin vs. No-Pectin Options
Because strawberries are low in natural pectin, deciding whether or not to add pectin is important for texture. Many strawberry jalapeno jam recipes call for commercial pectin for a quicker, firmer set.
Why Use Pectin:
Speeds up the cooking process.
Ensures a firmer, uniform texture.
Helps preserve your strawberry jalapeno jam for long-term storage.
Going Pectin-Free:
Involves longer simmering (about 30–45 minutes).
Produces a more rustic, spreadable consistency.
Relies on sugar and lemon juice to naturally thicken the jam.
If you’re going the no-pectin route, add lemon juice. It helps activate the strawberries’ natural pectin and adds a zesty balance to the spicy-sweet profile of strawberry jalapeno jam.
Step-by-Step Strawberry Jalapeno Jam Recipe
How to Sterilize Jars and Prep Your Station
Before cooking your strawberry jalapeno jam, proper preparation is key—especially if you plan to store jars long-term.
Start by inspecting your canning jars. Discard any that have cracks or chips. Wash jars, lids, and rings in hot, soapy water, then place the jars in simmering water until you’re ready to fill them. Keep them hot to avoid cracking when you add the hot jam later.
Lay out all your ingredients, tools, and towels. You’ll need:
A large, heavy-bottom saucepan
A jar funnel (optional but helpful)
Ladle and clean spatula
Tongs or jar lifter
Sterilized jars with lids and rings
Having your workspace ready makes cooking strawberry jalapeno jam more efficient and safe.
Cooking and Blending: Striking the Flavor Balance
Once you’ve prepped, it’s time to make your strawberry jalapeno jam.
Ingredients:
4 cups fresh or frozen strawberries (crushed)
3–4 jalapeños (seeded for less heat, chopped finely)
1/4 cup lemon juice
1 box (1.75 oz) fruit pectin (if using)
4–5 cups sugar (depending on sweetness preference)
Instructions:
In your large saucepan, combine strawberries, jalapeños, and lemon juice. Stir in pectin if using.
Bring the mixture to a rolling boil over high heat while stirring constantly.
Once boiling, add all the sugar at once. Stir well and bring back to a full boil for 1 minute. Skim off any foam from the surface.
Remove from heat and ladle the hot strawberry jalapeno jam into sterilized jars, leaving 1/4-inch space at the top.
Use a spatula to remove air bubbles. Wipe rims clean and seal with lids and rings.
Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if needed).
Let jars cool on a towel, undisturbed, for 12–24 hours. You’ll hear the satisfying “pop” as the jars seal. Once sealed, your strawberry jalapeno jam is shelf-stable for up to one year if stored in a cool, dark place.
Adding commercial pectin to your strawberry jalapeno jam is a popular method—and for good reason. Pectin is a plant-based thickening agent that helps jam set quickly and consistently, especially useful with fruits like strawberries that are naturally low in it.
Pros of Using Pectin:
Faster cooking: Your jam reaches setting point faster, reducing stovetop time.
Consistent texture: You’ll get that classic, firm jam texture every time.
Better yield: Less cooking time means less fruit breakdown, which keeps volume high.
Cons of Using Pectin:
Less flavor concentration: Because the fruit cooks for less time, flavors may be less intense.
More sugar: Most pectin requires a high sugar-to-fruit ratio to activate properly.
If you like a firm, traditional-style strawberry jalapeno jam and don’t mind a bit more sugar, pectin is a great option.
How to Thicken Jam Without Pectin Naturally
Not a fan of additives? You can still make a delicious strawberry jalapeno jam without pectin—just allow more time and use a natural thickening process.
Natural Thickening Tips:
Cook it longer: Simmer the jam gently until enough water evaporates to create a gel-like consistency. This can take 30–45 minutes.
Use lemon juice: The natural acidity helps strawberries release their low levels of pectin.
Test with the cold plate method: Place a spoonful of hot jam on a frozen plate. If it wrinkles when pushed with your finger, it’s ready.
Pectin-free strawberry jalapeno jam tends to be looser and more rustic, which many home cooks prefer. It also concentrates flavor better because of the extended cook time. The spice from the jalapeños mellows slightly, creating a deep, rich taste that pairs beautifully with meats, cheeses, and baked goods.
Flavor Pairings – What Goes with Strawberry Jalapeno Jam?
Cheeses, Breads, and Meats
One of the best things about strawberry jalapeno jam is its incredible versatility. That spicy-sweet combo pairs beautifully with both savory and sweet dishes, making it a standout at any meal—or party spread.
Cheese Pairings
This jam shines on a cheese board. Spread it over:
Cream cheese or goat cheese for a creamy contrast
Aged cheddar or gouda for a salty, sharp kick
Brie or camembert for buttery richness
Serve on a cracker or warm crostini, and you’ve got a crowd-pleasing appetizer in seconds.
Bread Pairings
For a next-level breakfast, spoon strawberry jalapeno jam onto:
Fresh-baked sourdough
Buttery biscuits
Toasted bagels (especially with cream cheese)
You can also mix it into cornbread batter or slather it on warm muffins for a surprising twist.
Meat and Protein Pairings
The spicy-sweet layers of strawberry jalapeno jam make it a fantastic glaze or topping for:
Grilled chicken or pork
Turkey burgers
Glazed ham
Roasted tofu or tempeh for plant-based eaters
You can even brush it on ribs during the last few minutes of grilling for a sticky, flavor-packed finish.
Creative Pairings: Cocktails, Grilled Dishes, and More
Think beyond toast! Add a spoonful of strawberry jalapeno jam to your:
Margarita or whiskey cocktail for a spicy-sweet mixer
Grilled cheese sandwich for an unexpected punch
Deviled eggs or meatballs for added depth
Turkey panini or wraps for next-level lunch flavor
Feeling bold? Try melting it down slightly and mixing it with olive oil and vinegar for a fiery-sweet vinaigrette over mixed greens or roasted veggies.
To enjoy your strawberry jalapeno jam long after strawberry season ends, proper canning and storage are essential. Once you’ve cooked and jarred your jam, follow these safe preservation steps:
Water Bath Canning After filling your jars with hot strawberry jalapeno jam, process them in a boiling water bath for 10 minutes (adjusting for altitude). Make sure the jars are covered by at least an inch of water.
Seal Check Let the jars cool for 12–24 hours, undisturbed. Press the center of each lid. If it doesn’t pop back, your seal is secure. Store sealed jars in a cool, dark pantry.
Label and Date Always label your jars with the date. Though homemade strawberry jalapeno jam lasts up to 12 months unopened, it’s best enjoyed within 6–9 months for peak flavor.
Refrigerate After Opening Once opened, store in the refrigerator and consume within 3 weeks for the freshest taste.
Homemade jam is generally very safe, but it’s important to spot signs of spoilage:
Bulging lids or broken seals
Mold on the surface or around the rim
Sour or off smell
Strange discoloration or texture changes
If any of these appear, discard the jar—don’t take risks. Good strawberry jalapeno jam should have a vibrant red hue, a glossy surface, and a balanced aroma of sweet fruit and mild spice.
Common Questions About Strawberry Jalapeno Jam (FAQ)
What do you do with strawberry jalapeno jam?
You can use strawberry jalapeno jam in endless ways—from traditional spreads to gourmet cooking. Spoon it over cream cheese for a fast appetizer, glaze meats like pork or chicken, or use it in grilled cheese sandwiches. It also makes a killer topping for burgers, tacos, or even eggs. Feeling fancy? Try it in vinaigrettes, cocktails, or drizzled over cheesecake.
Is strawberry jam better with or without pectin?
That depends on your texture preference. If you want a firmer, gelled consistency, adding pectin to your strawberry jalapeno jam is the way to go. It shortens the cooking time and ensures a smooth set. However, pectin-free versions offer a softer, more rustic texture and richer flavor due to longer simmering.
What fruit is good with jalapeño?
Jalapeños pair well with many fruits besides strawberries. Great combos include: Mangoes (for tropical heat) Pineapples (for bold tanginess) Peaches (a Southern favorite) Blueberries (surprisingly delicious) But strawberry jalapeno jam remains one of the most balanced and approachable choices thanks to the natural sweetness of strawberries.
What do you eat jalapeño jam with?
Jalapeño jam—especially the strawberry jalapeno jam variety—is incredibly versatile. Eat it with: Cheese boards (especially with brie or cheddar) Breakfast toast, muffins, or bagels Roasted meats or grilled seafood Appetizers like dips, deviled eggs, or crostini It’s also a secret weapon in recipes like jalapeño popper casseroles or Chuys-style jalapeño ranch dips, where it adds depth and complexity.
A Colorado-based home cook, recipe developer, and unapologetic food enthusiast. I’m all about turning everyday ingredients into something extraordinary—because let’s be honest, life’s too short for boring meals. In my kitchen, simplicity meets flavor, and I’m here to share those "why didn’t I try this sooner?" moments with you.
Hey There, I’m
Britt
A Colorado-based home cook, recipe developer, and unapologetic food enthusiast. I’m all about turning everyday ingredients into something extraordinary—because let’s be honest, life’s too short for boring meals.
