Strawberry Jalapeño Jam
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This is the perfect batch of Strawberry Jalapeño Jam. It makes just enough to enjoy and share without crowding your pantry. It’s low sugar thanks to Pomona’s Pectin, so the flavor of the berries and jalapeños actually comes through instead of being buried in syrupy sweetness. You’ll get a bright, fresh flavored jam that tastes like the fruit and peppers, unlike a sugar bomb. If you want a bigger batch, just double the recipe; nothing fancy is required.
The flavor is sweet at first with just a hint of jalapeño heat in the background. It’s perfect spooned over crackers with cream cheese, spread on toast, or tucked into a grilled cheese for something different. We first encountered a grilled cheese with berry jalapeño jam that was disappointing, and it inspired this easy recipe.
Make The Switch To Pomona Pectin
A change you won’t regret! We switched years ago and have never looked back. Once you taste the flavor of real jam you’ll switch too!
Pomona’s Pectin lets the fruit flavor shine in your jams and jellies. Unlike traditional pectin, it doesn’t rely on loads of sugar to ensure the jam sets; it uses calcium (included in the package).
Don’t let the package fool you, either; each package is enough to make several batches of jams or jellies. Each batch is inherently smaller, but the flavor is more intense.
It also gives you flexibility. You can sweeten your jam with a small amount of sugar, or swap in honey, maple syrup, or other sweeteners if that’s your thing. Pomona’s uses calcium water to activate the pectin, which makes the gel happen without needing all the extra sugar.
And because you’re not tied to a high-sugar ratio, you can confidently make small batches like this without the worry of the jam turning out runny or overly thick. It’s a simple switch that makes a big difference in both flavor and function. Grab a box now, and you can make several batches of jams and jellies with just one box.
What You Need To Make Strawberry Jalapeño Jam
For the best flavor, make sure your strawberries are ripe and the jalapeños are fresh. You’ll also need Pomona’s pectin and calcium water—these allow the jam to gel without using a lot of sugar.
Jam Ingredients
- strawberries
- jalapeño peppers
- Pomona’s powdered pectin
- calcium water(from the Pomona’s Pectin packet)
- sugar
Canning Supplies Needed
- 3 clean 1-pint jars
- new lids and rings
- canning funnel
- canning tongs
- canning pot with rack
- small saucepan
- clean dish towel
- paper towels
Try Other Fruits!
Use raspberries or peaches in place of the strawberries for a different take. If you like it hotter you can leave a few seeds of the jalapeño OR use a hotter pepper like a habanero. Or use a small amount of chopped red bell pepper for color without extra spice.
Always Use The Hot Water Canning Method
Using a hot water bath is the safest way to can jam at home—it’s not just a formality. This step creates a vacuum seal that keeps out bacteria, mold, and spoilage, so your jars are shelf-stable for up to a year.
Shortcut methods like flipping the jars upside down or just screwing on a lid while it’s hot might seem like they work, but they don’t offer the same reliable seal or safety. If you’re putting in the effort to make jam, taking the extra 10 minutes to water bath it right is worth it.
Once opened, store any leftover jam in the fridge and use within 3 weeks. For unsealed jars, refrigerate immediately and enjoy them first. Properly sealed jars can be kept in a cool, dark pantry for up to a year.
How To Clean Jalapeños
If your skin is sensitive, you might want to wear gloves. The oils can stick to your hands and slow burn you later, especially if you touch your eyes.
Wash the jalapeños and pat them dry with a clean towel. Cut off the stems, then slice the peppers in half. The heat is in the white part, the pith, and the seeds so use a spoon or small knife to scrape them out. Once cleaned out, chop, dice, or mince as needed. For this recipe, they can be minced, although looking at my photos, I see they aren’t very minced at all. LOL
Strawberry Jalapeño Jam
Ingredients
- 2 cups crushed strawberries
- ½ cup finely chopped jalapeño pepper deseeded
- 1 tsp calcium water (from Pomona’s Pectin kit)
- 1 tsp powdered pectin (Pomona’s Pectin)
- 1 cup sugar
Instructions
Prep your equipment:
- Prepare 3 half-pint (8 oz) canning jars, lids, and rings
- Wash jars, lids, and rings in hot soapy water
- Place jars in a canning pot and bring to a simmer to sterilize
- Place lids in a small saucepan of simmering water
Make the jam:
- In a medium saucepan, combine crushed strawberries, chopped jalapeño, and calcium water
- Bring to a boil over medium heat, stirring occasionally
- In a separate bowl, mix the sugar and powdered pectin thoroughly
- When the fruit mixture reaches a boil, stir in the sugar-pectin mixture
- Stir continuously until the jam returns to a full boil and the pectin is fully dissolved
Fill the jars:
- Remove sterilized jars from the water and place on a clean dish towel
- Using a canning funnel, ladle hot jam into jars, leaving ½-inch headspace
- Wipe jar rims clean with a damp paper towel
- Place hot lids on jars and screw on rings until fingertip tight
Process the jam:
- Use canning tongs to place jars in the canning pot
- Bring the water to a full rolling boil and process jars for 10 minutes
- Carefully remove jars and place on a towel to cool undisturbed
- Let jars sit for 24 hours. You should hear the lids “ping” as they seal
Notes
After Sealing:
- After 24 hours, check seals by pressing the center of each lid
- Any unsealed jars should be refrigerated and used first
- Properly sealed jars can be stored in a pantry for up to 1 year
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