Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Jalapeño Strawberry Jam 4.8 (263) 225 Reviews 45 Photos This jalapeño-strawberry jam is a favorite in our family at Christmas. It's not spicy, but it can be if you add more jalapeño peppers or even a few habanero peppers. The flavor of the sweet strawberries combined with the flavor of the jalapeños gives this jam a wonderful dimension. Submitted by Lynette Sullivan Updated on November 7, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 45 45 45 45 Prep Time: 35 mins Cook Time: 20 mins Additional Time: 12 hrs Total Time: 12 hrs 55 mins Servings: 64 Yield: 8 half-pint jars Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 64 servings 4 cups crushed strawberries 1 cup minced jalapeno peppers ¼ cup lemon juice 1 (2 ounce) package powdered fruit pectin 7 cups white sugar Directions Inspect eight 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Bring strawberries, jalapeños, lemon juice, and pectin to a boil in a large saucepan over high heat. Stir in sugar, return to a boil, and cook for 1 minute. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Recipe Tip You can use frozen strawberries (thawed and crushed) and canned peppers (drained and chopped) if desired. I Made It Print 363 home cooks made it! Nutrition Facts (per serving) 90 Calories 0g Fat 23g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 64 Calories 90 % Daily Value * Total Fat 0g 0% Sodium 0mg 0% Total Carbohydrate 23g 8% Dietary Fiber 0g 1% Total Sugars 23g Protein 0g 0% Vitamin C 10mg 11% Calcium 3mg 0% Iron 0mg 1% Potassium 27mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.