Strawberry Jalapeno Jam Recipes

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STRAWBERRY JALAPEñO JAM



Strawberry Jalapeño Jam image

Don't let the word jalapeño scare you. This jam is all flavor and zero heat. It will also instantly be your favorite jam ever. Try it and see. This recipe makes about 8 half pint jars.

Provided by Constance Smith - A Good Life Farm

Categories     Food Preservation & Canning     Jelly and Jams

Time 1h10m

Number Of Ingredients 5

4 cups crushed strawberries (approximately 2 quarts of strawberries - washed and stems removed.)
1 cup minced jalapeño peppers (approximately 4-5 peppers, cores and seeds removed)
1/4 c lemon juice (bottled)
1.75 oz. powdered pectin (classic)
7 c sugar

Steps:

  • To begin, you will need to prepare 8 half pint canning jars and lids. Have these prepped and ready to go, along with your hot water bath canner (or steam canner) and canning supplies.
  • Combine the crushed strawberries, minced jalapeño peppers, lemon juice and pectin in a large stock pot.
  • Bring this mixture to a simmer, stirring continually. When it begins to bubble, add in the sugar.
  • Br128ing the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.)
  • Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.
  • Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.
  • Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Jars should be filled to 1/4 inch head space.
  • Use a damp cloth to wipe the rim of the jar, making certain it is clean. (I dip the cloth in white vinegar.) Place a lid and ring on the jar, and place it into your canner.
  • Process your jars in the hot water bath for 10 minutes. (Adjust for elevation.) Lower the jar rack down into the boiling water. The water should be at least on inch above the tops of the jars. Let the water come to a rolling boil, then start your timer.
  • After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the "Ping!" of success. The sound of the lids suctioning down and vacuum sealing.
  • After 24 hours, you can remove the rings if you like and store the sealed jars in your pantry.
  • Open jars must be refrigerated.
  • Enjoy!

Nutrition Facts : Calories 33 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 1 g, ServingSize 1 serving

JALAPENO STRAWBERRY JAM



Jalapeno Strawberry Jam image

This is a favorite in our family at Christmas. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. The strawberries may be frozen (thawed and crushed) and the peppers may be canned (drained and chopped).

Provided by Lynette Sullivan

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 9h

Yield 64

Number Of Ingredients 6

4 cups crushed strawberries
1 cup minced jalapeno peppers
¼ cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups white sugar
8 half pint canning jars with lids and rings

Steps:

  • Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 90 calories, Carbohydrate 23.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 22.6 g

STRAWBERRY JALAPEñO JAM



Strawberry Jalapeño Jam image

This Strawberry Jalapeño Jam is a sweet n' spicy jam that is the perfect addition to any cheeseboard. And this small batch jam is a snap to make!

Provided by Deseree

Categories     Condiments     Easy Appetizer Recipes

Time 25m

Number Of Ingredients 5

1/2 pound strawberries (trimmed and cut into quarters or halves)
1/4 cup diced jalapeños
1/4 cup sugar
1 tablespoon lemon juice
pinch of salt

Steps:

  • Combine all ingredients together in a small saucepan.
  • Mash gently with a potato masher or fork.
  • Heat over medium high heat until boiling, reduce heat and allow to simmer 15 - 20 minutes or until thickened and coats the back of a spoon.
  • Pour into a clean glass jar and store in the refrigerator.

Nutrition Facts : Calories 68 kcal, Carbohydrate 17.3 g, Protein 0.5 g, Fat 0.2 g, Sodium 75 mg, Fiber 1.3 g, Sugar 15.6 g, ServingSize 1 serving

STRAWBERRY JALAPENO JAM



Strawberry Jalapeno Jam image

Consider keeping the jalapeno seeds and membranes, otherwise the results will be good, but mild. Also, remember to use disposable latex gloves when handling peppers. I can't guarantee the recipe should you reduce the sugar because I've never made it otherwise. Sure-Jell Premium (yellow box) requires a certain amount of sugar to gel properly. (I do have another jalapeno jelly recipe, recipe #460242. It's considerably less work and equally divine.) BTW, should any recipe fail, see recipe #151544.

Provided by gailanng

Categories     Strawberry

Time 1h

Yield 8 half pints approx

Number Of Ingredients 5

4 cups crushed strawberries (discard stems and leaves)
1 cup jalapeno pepper (processed in food processer)
1/4 cup lemon juice
1 (1 3/4 ounce) package powdered fruit pectin (Sure-Jell Premium yellow box I prefer using 1 1/2 packages if strawberries are runnier)
7 cups granulated sugar (yes this is the right amount...it's jelly!)

Steps:

  • Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
  • Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
  • Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.

JALAPENO STRAWBERRY JAM



JALAPENO STRAWBERRY JAM image

Categories     Berry     Pepper

Number Of Ingredients 6

2 cups strawberries, crushed
1/2 cup jalapeno peppers, minced
2 tablespoons lemon juice
1/2 package (2 ounce) powdered fruit pectin
3 1/2 cups white sugar
4 half pint canning jars with lids and rings

Steps:

  • Place the strawberries, jalapeno peppers, lemon juice, and pectin into a saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and twist on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight.
  • Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

STRAWBERRY-JALAPEñO JAM



Strawberry-Jalapeño Jam image

Give your morning muffin a kick with Strawberry Jalapeño Jam. You're guaranteed a spicy brunch with this fruity Strawberry Jalapeño Jam recipe.

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 5

4-1/4 cups mashed fresh strawberries (about 8 cups strawberries)
3/4 cup finely chopped fresh jalapeño peppers (about 8 peppers)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl (See tip below.)

Steps:

  • Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
  • Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
  • Combine strawberries and peppers in 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

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