Sweet Heat Strawberry Jalapeño Jam

Author

Smoking Swines

Date

July 24, 2026

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.