Jalapeno Strawberry Jam Recipe
Ingredients:
- 1 pound fresh strawberries, hulled and diced
- 2-3 jalapeno peppers, seeded and finely chopped
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon powdered fruit pectin
Directions:
- Prepare Ingredients:
- Hull and dice the fresh strawberries.
- Seed and finely chop the jalapeno peppers.
- Combine Ingredients:
- In a large saucepan, combine the diced strawberries, chopped jalapeno peppers, granulated sugar, and lemon juice. Stir well to combine.
- Cook Mixture:
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
- Once boiling, reduce the heat to medium and let the mixture simmer for about 20-25 minutes, or until the strawberries are softened and the mixture has thickened slightly.
- Add Pectin:
- In a small bowl, mix the powdered fruit pectin with 2 tablespoons of water until dissolved.
- Stir the dissolved pectin into the strawberry mixture and let it simmer for an additional 5 minutes, stirring constantly.
- Cool and Store:
- Remove the saucepan from the heat and let the jam cool slightly.
- Transfer the jam to sterilized jars and seal tightly. Allow the jars to cool completely before storing them in the refrigerator.
- Serve:
- Serve the spicy jalapeno strawberry jam on toast, biscuits, or as a condiment for cheese and charcuterie boards.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Yield: 2-3 jars
Achieving the perfect Jalapeno Strawberry Jam requires attention to detail and some helpful tips. Here are 20 secrets to ensure your jam turns out perfectly every time:
Secrets to Achieve the Perfect Jalapeno Strawberry Jam
- Use Fresh Ingredients:
- Use fresh, ripe strawberries and fresh jalapenos for the best flavor. Avoid overripe or underripe fruit.
- Properly Prepare Strawberries:
- Hull and dice the strawberries uniformly to ensure even cooking.
- Control Jalapeno Heat:
- Adjust the number of jalapenos to your taste. Remove the seeds and membranes for less heat, or leave them in for more spice.
- Balance Sweetness and Heat:
- The sweetness of the strawberries should balance the heat of the jalapenos. Taste as you go and adjust the sugar if needed.
- Use Lemon Juice for Pectin Activation:
- Lemon juice not only adds flavor but also helps activate the pectin, ensuring the jam sets properly.
- Dissolve Sugar Completely:
- Ensure the granulated sugar is fully dissolved before adding the pectin. This prevents graininess in the final jam.
- Use Powdered Pectin Correctly:
- Dissolve the powdered pectin in water before adding it to the fruit mixture to avoid clumping.
- Simmer Slowly:
- Simmer the mixture slowly to allow the flavors to meld together and the strawberries to soften properly.
- Stir Frequently:
- Stir the mixture frequently to prevent sticking and ensure even cooking.
- Test for Doneness:
- Use the “wrinkle test” by placing a small amount of jam on a chilled plate. If it wrinkles when pushed, it’s ready.
- Adjust Consistency:
- If the jam is too thick, add a bit more water or lemon juice. If too thin, simmer longer until it reaches the desired consistency.
- Use a Potato Masher:
- Mash the strawberries slightly with a potato masher for a chunkier texture, or use an immersion blender for a smoother jam.
- Sterilize Jars Properly:
- Sterilize jars by boiling them in water for at least 10 minutes or using a dishwasher with a sterilize setting.
- Seal Jars Immediately:
- Pour the hot jam into sterilized jars and seal immediately to prevent contamination.
- Leave Headspace:
- Leave about 1/2 inch of headspace in each jar to allow for expansion during storage.
- Invert Jars for a Seal:
- After sealing, invert the jars for a few minutes to ensure a good seal, then turn them upright to cool.
- Cool Gradually:
- Let the jars cool at room temperature. Rapid cooling can cause jar breakage.
- Store Properly:
- Store the jars in a cool, dark place. Refrigerate after opening.
- Use Proper Utensils:
- Use non-reactive utensils (stainless steel, glass, or plastic) to avoid a metallic taste.
- Label and Date:
- Label and date your jars to keep track of their freshness. Home-canned jams are best consumed within a year.
Most 20 Popular Questions and Their Answers Related to Jalapeno Strawberry Jam
- Can I use frozen strawberries instead of fresh?
- Yes, you can use frozen strawberries. Make sure to thaw and drain them before using.
- How spicy is the jam with 3 jalapenos?
- The jam will have a noticeable kick but won’t be overwhelmingly spicy. Adjust the number of jalapenos based on your heat preference.
- Can I use liquid pectin instead of powdered pectin?
- Yes, you can use liquid pectin. Follow the package instructions for the appropriate amount to use.
- How do I sterilize the jars?
- Wash the jars and lids in hot, soapy water. Rinse well, then place them in a preheated oven at 225°F (110°C) for at least 10 minutes.
- Can I reduce the sugar in the recipe?
- Reducing the sugar can affect the consistency and shelf-life of the jam. It’s best to follow the recipe for optimal results.
- How long does the jam last in the refrigerator?
- The jam can last up to 3 weeks in the refrigerator if stored in a sealed jar.
- Can I can the jam for long-term storage?
- Yes, you can use a water bath canning method to preserve the jam for up to a year. Ensure proper canning procedures are followed.
- Is there an alternative to lemon juice?
- Lime juice can be used as an alternative to lemon juice in the same quantity.
- What can I use instead of pectin?
- You can use an equal amount of chia seeds or cook the jam longer to naturally thicken it, although the texture may differ.
- Can I use other types of peppers?
- Yes, you can substitute jalapenos with serrano peppers or other mild peppers if you prefer.
- How can I make the jam smoother?
- For a smoother texture, blend the strawberries and jalapenos before cooking.
- Can I use honey instead of sugar?
- Yes, but it will alter the flavor and consistency slightly. Use 1 cup of honey for every 2 cups of sugar.
- What else can I serve this jam with?
- The jam pairs well with cheese, grilled meats, or as a glaze for roasted vegetables.
- Can I freeze the jam?
- Yes, the jam can be frozen in airtight containers for up to 6 months.
- Why did my jam not set properly?
- The jam might not set if it wasn’t cooked long enough or if the pectin was not properly dissolved. Reboiling with more pectin can help.
- How can I make the jam chunkier?
- Reserve a portion of the diced strawberries and add them after the initial cooking to maintain some texture.
- Do I need to refrigerate the jam immediately after making it?
- Yes, if you are not canning the jam, it should be refrigerated once it has cooled to room temperature.
- Can I use this jam in baking?
- Yes, it can be used as a filling for pastries, cookies, or swirled into cakes.
- How do I know when the jam is done cooking?
- The jam is ready when it thickens and coats the back of a spoon. It will further set as it cools.
- Can I add other fruits to this recipe?
- Yes, adding other fruits like peaches or raspberries can create a unique flavor combination. Adjust sugar and pectin accordingly.