Easy Strawberry Jalapeño Jam
My easy strawberry jalapeño jam recipe is quick to make with just 5 ingredients.
Servings 8 oz
Equipment
- Candy themometer optional, but helps avoid over-cooking
Ingredients
- 3 cups fresh strawberries stemmed and quartered
- ½ cup diced jalapeños remove innards for less heat
- ½ cup granulated sugar
- juice from 1/2 lemon about 1 tablespoon
- ⅛ tsp salt
Instructions
- De-stem and slice the strawberries into quarters. Slice the peppers and remove seeds and pith for less heat and bitterness.
- Add all ingredients to a large saucepan over medium high-heat. Gently mash the mixture to release juices from the strawberries.
- Bring mixture to a boil, stirring, then reduce heat to a simmer and cook for 20-30 minutes, or until the jam has thickened. The time can vary depending on a variety of factors. Look for a temperature of 220°F and a thick, sticky consistency.
- Mash the strawberries further until you reach your desired texture. Allow the jam to fully cool then transfer to a serving container or jars.
Notes
- Enjoy this jam within 1 week of making, and always keep it refrigerated. It is not intended for long term preservation.