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Close-up of the open jar with a spoon inside.

Strawberry Jalapeño Jam

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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 3 Half-pint jars
Calories: 295kcal
Skip the sugar overload—this small batch strawberry jalapeño jam packs flavor, not syrup. It’s low sugar, easy to can, and makes just enough.
Print Recipe

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
    Crushed strawberries in a saucepan.
  • Bring to a boil over medium heat, stirring occasionally
    A teaspoon of calcium water.
  • In a separate bowl, mix the sugar and powdered pectin thoroughly
    Sugar and powdered pectin in a bowl.
  • When the fruit mixture reaches a boil, stir in the sugar-pectin mixture
    Strawberry and jalapeño mixture simmering in a pot with a wooden spoon, steam rising.
  • Stir continuously until the jam returns to a full boil and the pectin is fully dissolved
    Close-up of bubbling jam mixture with visible pieces of strawberries and green jalapeños.

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

Nutrition

Serving: 1 Serving | Calories: 295kcal | Carbohydrates: 76g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Potassium: 202mg | Fiber: 3g | Sugar: 71g | Vitamin A: 252IU | Vitamin C: 74mg | Calcium: 21mg | Iron: 1mg