Strawberry Jalapeno Jam: From Garden to Jar

A few years back I was looking for another tasty way to preserve my jalapeno pepper harvest. I came across a recipe that intrigued me which paired jalapeno peppers with strawberries. So, I tried it out and now I make some every year. It just so happens that I have a surplus of peppers coming ripe so I am going to make strawberry jalapeno jam and show you how.

To see the YouTube version, click here.

Strawberry Jalapeno Jam – Ready to put in canner

Harvesting and Preparing the Peppers

First step in this process is to go into the backyard and harvest some Jalapenos from my organic raised-bed garden. I have 8 Jalapeno plants in my garden including Craig’s Grande, Pumpkin Spice, Orange Spice, and Brown JalapeƱo varieties.

Ripe Jalapenos
Ripe Jalapeno Peppers

The next step is to remove the seeds. We don’t want the jam to be super hot, just have the jalapeno pepper flavor. Note: Don’t forget to wear latex or other protectant gloves so you don’t surprise yourself later with the “touch of fire”!

Removing seeds from jalapeno peppers
Processed Jalapenos ready for the jam

Cooking the Jam

Gather all your ingredients which is simple is it only requires strawberries, jalapeno peppers, lemons, granulated white sugar and dry pectin.

Ingredients needed for the jam
Crushed strawberries in the saucepan

Add all the ingredients to the saucepan except for the sugar.

Peppers added to the crushed strawberries
Adding the fresh lemon juice

Bring jam to a boil. Add sugar and bring back up to to a boil for 1 full minute. Turn off the heat.

Jam all cooked up and ready to can

Canning Strawberry Jalapeno Jam

We are now ready to transfer to the jars.

Topping off some jars
Jars filled and ready to topped and processed in pressure canner
Cleaning the tops of the jars with a wet paper towel before putting lids on
Jars processed, fresh out of the pressure canner

Strawberry Jalapeno Jam

An incredible blend of sweet strawberry with the flavor profile of the jalapeno pepper. The jam is not overly spicy as you just need to remove the seeds from the jalapeno peppers before adding to the jam.
Prep Time 1 hr
Cook Time 20 mins
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Servings 64


  • Pressure Canner or Water Boil Canner
  • Non-stick Saucepan


  • 4 Cups Strawberries, Crushed
  • 1 Cup Pepper, Jalapeno (minced)
  • 1/4 Cup Lemon juice, fresh (if available)
  • 1 Package Fruit Pectin, Powdered
  • 7 Cups Sugar, White Granulated


  • Remove seeds and inner membrane from jalapeno peppers. Dice jalapeno's or place in food processor to mince. Wear latex gloves when handling peppers.
  • Cut off top of strawberries and any overly-soft areas. Place in bowl and crush strawberries to the consistency you want.
  • Place the crushed strawberries, diced or minced jalapenos, lemon juice and pectin into a large saucepan. Bring to a boil.
  • Add the sugar and stir. Bring it to rapid boil for 1 minute. Then, take off the fire.
  • Pour into jars leaving 1/2" head space.
  • Place in canner, bring to a boil, cover, and process for a minimum of 10 minutes.
  • Let cool overnight. Check lid in morning and it should not flex. If so, it will need to be refrigerated. Ensure you label your jars.
  • Enjoy!
Keyword Canning, Jalapeno, Jam, jelly, pepper, Preserving, snack, spicy, Sweet

This makes a great gift or serve your strawberry jalapeno jam on buttered toast and make memories with your family and friends.  Please let us know how you like this post or have suggestions on future posts. Please visit our YouTube channel as well.

Enjoy! Remember, if you can dream it, you can do it!

Check out my other garden to jar post here (Salsa Verde).

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