Jalapeño Strawberry Jam sounds like a unique and delicious twist on traditional jam! Here’s a recipe you might like:
Jalapeño Strawberry Jam
Ingredients:
- 2 cups fresh strawberries, hulled and chopped
- 1 cup granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1-2 jalapeño peppers, seeded and finely chopped (adjust based on your heat preference)
- 1/2 teaspoon ground ginger (optional, for added flavor)
- 1 packet (1.75 oz) fruit pectin (like Sure-Jell)
Instructions:
- Prepare the Jars:
- Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
- Cook the Strawberries:
- In a large saucepan, combine the chopped strawberries and lemon juice. Cook over medium heat until the strawberries release their juice and become soft, about 10 minutes.
- Add Jalapeños and Pectin:
- Stir in the finely chopped jalapeños and ground ginger, if using. Mix well.
- Sprinkle the fruit pectin over the mixture and stir to combine. Bring to a full rolling boil over medium-high heat, stirring constantly.
- Add Sugar:
- Once boiling, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency (use a candy thermometer to check if it has reached 220°F for jam consistency).
- Test the Consistency:
- To test if the jam is set, place a small spoonful on a chilled plate and let it sit for a minute. Run your finger through the jam. If it holds its shape and wrinkles, it’s ready. If not, continue boiling for another minute or two and test again.
- Fill the Jars:
- Pour the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight.
- Process the Jars:
- Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed. Adjust the time based on your altitude.
- Cool and Store:
- Remove the jars from the water bath and let them cool completely on a clean towel or rack. Once cooled, check the seals by pressing in the center of each lid. If it does not pop back, the jar is sealed. Store the sealed jars in a cool, dark place.
Enjoy your spicy and sweet homemade jalapeño strawberry jam! It’s perfect on toast, as a topping for cheese, or as a unique addition to your favorite recipes.
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