Strawberry Jalapeño Jam (Easy No Pectin Recipe)

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I love picking fresh strawberries from our garden in the spring and summer months. They taste nothing like store-bought and taste amazing with jalapeño peppers in a variety of recipes. The sweetness of the strawberries complements the subtle spicy kick of the fresh peppers. Luckily, we always have an abundance of both ingredients to use up.

This strawberry jalapeño jam is the perfect way to use up fresh berries and jalapeño peppers from the garden. It’s not too sweet and not too spicy, just the way I like it. I like making a few batches of this jam to give away to friends and family. It’s always a hit, even with relatives who aren’t a big fan of spicy food.

Note: This is a lower-sugar refrigerator jam that is not intended for long-term preservation. It’s a small batch recipe that should be consumed within a week, or frozen to enjoy at a later time.

Recipe highlights

• Unlike other jam and jelly recipes, this one is completely free of pectin. It’s incredibly simple with just a few ingredients. 
• This is a versatile recipe, great to spread on toast, muffins, or even as a filling in baked goods or a glaze for meats.
• The amount of sugar is low (for a jam recipe). We like the natural sweetness of the berries to come through. It’s meant to be consumed within a week.
• There are no artificial colors or flavors in this recipe.

How to make strawberry jalapeño jam

This spicy jam recipe could not be easier to make. You only need one pot and a few simple ingredients for this recipe.

Ingredients needed:

• 3 cups fresh strawberries, stemmed and quartered
• ½ cup diced jalapeños
• ½ cup granulated sugar
• Juice of half a lemon
• ⅛ teaspoon salt

Tip: If you don’t have fresh, garden-picked berries to use, look for organic berries, berries from the farmer’s market, or Driscoll’s “sweetest batch” berries for the best flavor. You can also use frozen strawberries in a pinch.

Slice the stems off the strawberries and cut them into quarters. Dice the jalapeño and remove the pith and seeds for less heat and bitterness. You can leave some pith in for more kick.

Add berries, jalapeño peppers, sugar, lemon juice, and salt to a large saucepan over medium-high heat. Gently mash the mixture with a potato masher to release the juices from the strawberries.

Bring the mixture to a boil, stirring occasionally. Then, reduce heat to a simmer and cook for 15 minutes until the jam has thickened or it reaches a temperature of about 220°F (use a candy thermometer).

Mash the strawberries further until you reach the desired texture. Allow the jam to completely cool, then transfer to jars or a serving dish.

Recipe notes and tips 

• This is not a canning recipe, so you cannot store this jam at room temperature. This jam has a relatively low amount of sugar, so it is not intended for long-term preservation or water bath canning. We have other recipes on the website if you are looking for canning or preservation recipes.
• You can freeze this jam for up to 3 months in an airtight container.
• Serve this jam on bagels, with charcuterie boards, with soft cheese or cream cheese, crackers, or meats.
• If you like it extra spicy, use serrano peppers instead of jalapeños.

I hope you enjoy this strawberry jalapeño jam recipe. Be sure to check out our other delicious recipes on the website. This jam has a unique flavor you won’t find on the shelf at the grocery store. My go-to use for this jam is to pair with goat cheese and crackers – delicious! Be sure to leave a star rating and review if you enjoy my recipe 😊

Other recipes using jalapeño peppers

• Jalapeño hot sauce – a great use of peppers when you have a big harvest. This hot sauce is fresh, delicious, and versatile.
• Jalapeño jelly – a higher sugar recipe intended for long-term preservation.
• Peach pepper jelly – if you like the spicy and fruity combo, you’ll love this peachy pepper jelly.