Jalapeno Strawberry Jam Recipe - Allrecipes.com
Jalapeno Strawberry Jam Recipe
  • READY IN 9 hr

Jalapeno Strawberry Jam

Recipe by  

"This is a favorite in our family at Christmas. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. The strawberries may be frozen (thawed and crushed) and the peppers may be canned (drained and chopped)."

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Ingredients Edit and Save

Original recipe makes 8 - half pint jars Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    9 hrs


  1. Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2008

First time jelly maker,here. The results were fantastic. This is a great recipe. I used fresh strawberries and fresh jalapeno peppers. Word of advice **Use disposable latex gloves when handling peppers** I learned the hard way. I removed the veins and half of the seeds from the peppers. The jam was mild. I plan on making a "spicier" batch and will use a habanero pepper along with the jalapenos. Thank you for the recipe! Amanda Mobile, AL

Most Helpful Critical Review
Jun 09, 2010

i tried this recipe and it came out watery and it seperated, o cal my aunt who has been mamking strawberry preserves since her mother was doing it to find out what went wrong, although the recepi is good, here was went wrong: the only thing that needs to be boiled is the pectin and water, stir sugar,crushed berries,jalpenos, and lemon juice and let sit for 10 min..bring pectin and water to boil and keep stirring for 1 min. AND USE 2 PACKAGES OF PECTIN. pour into strawberry mixture and keep stiring for at least 3 min. pour into containers and let sit ar room temp for 24 hrs.

Nov 23, 2009

I used a combination of strawberries and raspberries, cut sugar to 6 c and used all the seeds from the jalapeno's and it turned out awesome!

Jun 02, 2009

This is a fun jan to make. Very simple and looks really pretty! It is sweet and sassy! It does not have near the heat that jalapeno jelly has so if you are looking for a tamed down version of a hot pepper spread,this would be it. It is wonderful on bagels and cream cheese. I made a quick fruit dip stirring this in with cream cheese and a couple of tablespoons of cream. Thanks for sharing this recipe

Aug 28, 2009

This jam is very sweet and very hot! Just the way we like it, and it sets up beautifully! I think we may have to eat it with cream cheese to tone down the heat! I made it hot as written by using one seeded anaheim pepper and 3 seeded jalapenos and 3 with the seeds. (They all still totalled one cup when finely chopped). If you like it mild, remove all the seeds and just use jalapenos. Great recipe if all you have is frozen berries, use the unsweetened ones and make sure you measure the four cups AFTER you mash them. Thank you so much for this wonderful recipe!

Mar 31, 2011

Disappointed that this didn't gel like it should have, but I don't think it's the recipe's fault. Recipe calls for a 2-oz pkg of powdered fruit pectin, but I now see that Sure-Jell reduced the size to 1.75 oz, just like so many other companies are doing. They try not to increase price much, but they just reduce the size which can totally screw up recipes. The flavor on this jam is great. So your options are to use the 1.75 oz pkg and try to adjust the quantity of the other ingredients or open another pkg (at cost of $1.70) for the additional 1/4 oz and probably just pitch the rest of the opened pkg. 3.31.11 update: this firmed up overnight, so I'm upgrading the review to 5 stars...it's now perfect!

Aug 17, 2009

This is AMAZING!!!!!!!!!!! I have a favorite jam that I make every year for gifts, but I'm going to have to make a huge batch of this instead this year! My husband and I have a really hard time not completely tearing through an entire jar (I put it in 1/4 pint jars) in one sitting. :D YUM!

Feb 18, 2009

Delicious! Serve over a block of cream cheese with wheat thins. Great appetizer.


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  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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