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Strawberry-Jalapeño Jam
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Strawberry-Jalapeño Jam

45 Min(s)
45 Min(s) Prep
Give your morning muffin a kick with Strawberry Jalapeño Jam. You're guaranteed a spicy brunch with this fruity Strawberry Jalapeño Jam recipe.
What You Need
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128 servings
Original recipe yields 128 servings
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.)
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Let's Make It
1
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.
2
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.
3
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.
4
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.
5
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.)
Kitchen Tips
Tip 1
Altitude Chart
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 minutes; 3,001 to 6,000 feet - increase processing time by 10 minutes; 6,001 to 8,000 feet - increase processing time by 15 minutes; 8,001 to 10,000 feet - increase processing time by 20 minutes.
Tip 2
Handling Jalapeño Peppers
For more heat, leave in some of the jalapeño seeds. Protect hands with rubber gloves while preparing jalapeño peppers.
Tip 3
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
Tip 4
How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Tip 5
How to Easily Chop the Peppers
Use pulsing action of food processor to process the peppers until finely chopped as directed in recipe, stopping as necessary to scrape ingredients off side of food processor container; drain well. The ingredients need to be finely chopped in order for them to be evenly distributed in the finished jam.
Nutrition
Calories
45
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 11g
4%
Dietary Fibers 0g
Sugars 11g
22%
Protein 0g
Vitamin A
0%
Vitamin C
4%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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