This strawberry jalapeño jam balances ripe berries with the fresh heat of diced peppers. Lemon juice brightens the strawberries while helping the mixture thicken into a spreadable consistency.
The heat level is easy to control. Remove the jalapeño seeds and membranes for a milder batch, or leave some behind when you want the sweetness followed by a stronger pepper finish.
It works as more than a breakfast spread. Brush it over smoked pork tenderloin, chicken, ribs, or pork chops during the final few minutes of cooking. It can also be thinned with a little water or apple juice to create a quick finishing glaze.
For an easy appetizer, spoon the jam over softened cream cheese and serve it with crackers. Because this version uses less sugar than traditional shelf-stable preserves, it should be stored in the refrigerator rather than kept at room temperature.
Ingredients
- 1.5 lb fresh strawberries, trimmed and cut into halves or quarters
- 1 cup jalapeños, diced
- 1 cup granulated sugar
- 3 tbsp lemon juice
- 1 pinch salt
Instructions
- Add the strawberries, diced jalapeños, sugar, lemon juice, and salt to a medium saucepan.
- Stir everything together and let the mixture rest for 15 minutes so the strawberries begin releasing their juice.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently.
- Reduce the heat to medium-low and simmer for 25–35 minutes, stirring occasionally to prevent scorching.
- Mash some of the strawberries with a potato masher or the back of a spoon, leaving a few pieces intact for texture.
- Continue cooking until the mixture noticeably thickens and briefly leaves a clear path when a spoon is dragged across the bottom of the pan.
- Remove the saucepan from the heat and allow the jam to cool for approximately 15 minutes.
- Transfer the jam to clean jars or airtight containers.
- Refrigerate until completely chilled and use within approximately two weeks.
Serving Ideas
- Brush onto smoked pork tenderloin or pork chops.
- Use as a finishing glaze for chicken wings.
- Spoon over cream cheese with crackers.
- Spread onto biscuits, toast, or cornbread.
- Add to a grilled cheese sandwich with bacon or pulled pork.