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Strawberry Jalapeno Jam
Leisa Sutton
Some people don't like lemon juice in their strawberry jam. If you prefer not to use lemon juice, please follow the recipe found here: https://nchfp.uga.edu/how/can_07/strawberry_jam_powder.html
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Ingredients
5-6
cups
strawberries
(2 quarts)
6
cups
sugar
1/2
cup
lemon juice
6
tbsp
bulk pectin (or one box)
2-3
diced, seeded jalapenos
Instructions
Cut strawberries or place in a food processer. If you like a chunkier jam, just cut into pieces.
Place strawberries into pot, add lemon juice and pectin. Bring to a slow boil.
Add jalapenos to the strawberries as they are cooking down.
Add sugar, stir and bring to a rolling boil that you cannot stir down.
Once at the rolling boil, stir for 1 minute and then remove from heat
Ladel jam into steralized jars leaving 1/4 inch head space
Wipe the rims of the jars to remove any debris
Put lids on and bands finger tight.
Process in a waterbath canner or steam canner for 5 minutes
Let sit 12-24 hours, check that the lids have sealed.
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