Strawberry Jalapeño Jam (No Pectin Needed!)
This easy homemade Strawberry Jalapeño Jam is bursting with fresh berry flavor and a subtle spicy kick—no pectin required! It’s perfectly spreadable, soft, and sweet with just the right hint of heat. Made with simple ingredients, it’s a flavorful twist on classic strawberry jam that’s amazing on toast, biscuits, cheese boards, and more. Includes step-by-step instructions for refrigerator storage, canning, and freezing.
Servings 35
Ingredients
- 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.