Jalapeno Strawberry Jam

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:

1. Prepare Ingredients:
   • Hull and dice the fresh strawberries.
   • Seed and finely chop the jalapeno peppers.
2. Combine Ingredients:
   • In a large saucepan, combine the diced strawberries, chopped jalapeno peppers, granulated sugar, and lemon juice. Stir well to combine.
3. 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.
4. 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.
5. 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.
6. 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

1. Use Fresh Ingredients:
   • Use fresh, ripe strawberries and fresh jalapenos for the best flavor. Avoid overripe or underripe fruit.
2. Properly Prepare Strawberries:
   • Hull and dice the strawberries uniformly to ensure even cooking.
3. 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.
4. 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.
5. Use Lemon Juice for Pectin Activation:
   • Lemon juice not only adds flavor but also helps activate the pectin, ensuring the jam sets properly.
6. Dissolve Sugar Completely:
   • Ensure the granulated sugar is fully dissolved before adding the pectin. This prevents graininess in the final jam.
7. Use Powdered Pectin Correctly:
   • Dissolve the powdered pectin in water before adding it to the fruit mixture to avoid clumping.
8. Simmer Slowly:
   • Simmer the mixture slowly to allow the flavors to meld together and the strawberries to soften properly.
9. Stir Frequently:
   • Stir the mixture frequently to prevent sticking and ensure even cooking.
10. 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.
11. 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.
12. 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.
13. Sterilize Jars Properly:
    • Sterilize jars by boiling them in water for at least 10 minutes or using a dishwasher with a sterilize setting.
14. Seal Jars Immediately:
    • Pour the hot jam into sterilized jars and seal immediately to prevent contamination.
15. Leave Headspace:
    • Leave about 1/2 inch of headspace in each jar to allow for expansion during storage.
16. 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.
17. Cool Gradually:
    • Let the jars cool at room temperature. Rapid cooling can cause jar breakage.
18. Store Properly:
    • Store the jars in a cool, dark place. Refrigerate after opening.
19. Use Proper Utensils:
    • Use non-reactive utensils (stainless steel, glass, or plastic) to avoid a metallic taste.
20. 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

1. Can I use frozen strawberries instead of fresh?
   • Yes, you can use frozen strawberries. Make sure to thaw and drain them before using.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Is there an alternative to lemon juice?
   • Lime juice can be used as an alternative to lemon juice in the same quantity.
9. 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.
10. Can I use other types of peppers?
    • Yes, you can substitute jalapenos with serrano peppers or other mild peppers if you prefer.
11. How can I make the jam smoother?
    • For a smoother texture, blend the strawberries and jalapenos before cooking.
12. 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.
13. What else can I serve this jam with?
    • The jam pairs well with cheese, grilled meats, or as a glaze for roasted vegetables.
14. Can I freeze the jam?
    • Yes, the jam can be frozen in airtight containers for up to 6 months.
15. 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.
16. 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.
17. 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.
18. Can I use this jam in baking?
    • Yes, it can be used as a filling for pastries, cookies, or swirled into cakes.
19. 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.
20. 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.