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Strawberry Jalapeno Jam

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
4 from 1 vote


  • 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


  • 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.
Tried this recipe?Let us know how it was!