This Strawberry Jalapeño Jam is the perfect summer preserving recipe! Made without pectin and ideal for canning, freezing, or spreading on warm toast.
Sweet and Spicy Strawberry Jalapeño Jam
This easy homemade Strawberry Jalapeño Jam is bursting with fresh berry flavor and a subtle spicy kick—no pectin required! It’s soft, sweet, and perfectly spreadable, making it a fun and flavorful twist on classic strawberry jam. Whether you’re slathering it on toast or layering it into a sandwich, this jam brings just the right balance of sweet and heat.
This recipe was inspired by two of my Summer garden recipes: homemade strawberry jam and my go-to candied jalapeños. The result is something magic—sweet, spicy, and just a little unexpected. You’ll find it’s just as at home on a biscuit as it is on a cheese board or tucked into a grilled cheese. I’ve included step-by-step instructions for storing it in the fridge, canning it for later, or even freezing it for down the road.
How to Make Strawberry Jalapeño Jam
Mash strawberries in a bowl until chunky. Tip: Some recipes say you can use a food processor to make it easy, but honestly don’t risk it. Putting strawberries into a food processor can quickly turn into strawberry juice, so just do this by hand.
Transfer to a pot and add sugar, lemon juice, and finely chopped jalapeño. Personal note: Always use gloves when mincing up jalapenos. I know you think you’ll be fine, but trust me, those jalapenos are out to get you.
Cook over low heat, stirring until sugar dissolves, then bring to a boil on medium-high. Stir often and boil for 20 minutes or until it reaches 220°F.
Pour into mason jars and refrigerate. The jam will thicken overnight. For canning or freezing, see instructions below.
Storing and Freezing Jam
Refrigerator: Store cooled jam in an airtight jar or container in the fridge. It will keep for up to 4 weeks.
Freezer: Let the jam cool completely, then transfer to freezer-safe containers or freezer bags, leaving a little room at the top for expansion. Freeze for up to 6 months. Thaw in the refrigerator before using.
Canning This Jam
To can, ladle hot jam into sterile jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes (adjusting for altitude if needed). Properly sealed jars can be stored in a cool, dark place for up to 1 year.
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Strawberry Jalapeño Jam (No Pectin Needed!)
PrintIngredients
- 2 pounds strawberries washed and hulled
- 3 cups sugar
- 1/4 cup lemon juice
- 1/3 cup jalapeno pepper minced, this is about 1-2 jalapeno peppers
Instructions
- In a large bowl, mash your strawberries using a spoon or potato masher until they’re broken down but still a little chunky.
- Transfer the mashed strawberries to a medium-sized pot and add the sugar, lemon juice, and finely chopped jalapeño pepper. A note on the jalapeno peppers: Keep the seeds in for a spicy jam, or remove them for a milder heat. Cook over low heat, stirring frequently, until the sugar has fully dissolved. Then, turn the heat up to medium-high and bring the mixture to a full rolling boil. Continue stirring often and boil for 20 minutes, or until the temperature reaches 220°F.
- Pour the jam into mason jars and refrigerate—overnight it will thicken into a perfect jam consistency. If you’d like to can it, transfer the hot jam into sterilized jars, leaving about 1/2 inch of space at the top, and process them in a water bath. To freeze, let the jam cool, then pour into freezer-safe bags or containers and store in the freezer.
katie even says
This looks amazing! I’d like to try this paired with a goat cheese spread on crackers! Making it asap!