Strawberry Jalapeño Jam
Ingredients
- 4 cups Strawberries, mashed
- 1 cup Jalapeños, pureed, with seeds
- 1 Tablespoon Water
- 7 cup Sugar
- 1 1.75 ounce package Sure Jell Pectin
- 1/2 teaspoon Butter
Instructions
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For this recipe, I use a Dutch Oven to cook the jam. So, the instruction will reflect that. If you do not have one, you can use a heavy bottom saucepan or pot.
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Sanitize 8 half-pint canning jars with their lids and rings. Start heating up the water in the canner.
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Wash the strawberries and remove the leaves. Use a paring knife to cut out the firm white top and center of the strawberries, called hulling.*
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Place the strawberries in a large bowl or a Dutch Oven.** Using a potato masher, mash the fruit until you reach the consistency you like. Alternatively, you can puree them in a processor or blender for a finer consistency.
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Cut the stems off the jalapeños. Cut the jalapeños in a few large chunks and add them to a mini processor or blender. Coarsely process then add the 1 tablespoon of water. Continue to process until finely pureed.
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Measure out the sugar in a separate bowl and set aside.
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Place the strawberries and jalapeños in the Dutch Oven and place it on the stove over high heat. Add the pectin and stir well. Add in the butter to reduce foaming.
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Bring the mixture to a rolling boil and stir constantly to prevent burning. (A rolling bowl is when the bubble doesn’t stop when stirred).
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Next, add the sugar and mix well. Return to a rolling boil and boil for exactly for 1 minute. Note: The mixture will take a couple minutes to return to a rolling boil, so be sure to stir constantly to prevent burning.
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Remove from the heat and use a metal spoon to remove as much foam as possible.
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Immediately begin ladling the mixture into the prepared jars. Fill to within 1/4 inch from the top. Wipe the jar rims and threads and secure the lid with the ring. Place the jars on the rack and lower into the water. Cover and process for 10 minutes.***
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Remove the jars to a towel and allow to cool completely. You should begin to hear the lids "pop" within a couple minutes as they seal. Check the lids after they have completely cooled. If any have not sealed properly, these will need to be refrigerated.
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Let the jar sit at room temperature for 24 hours, then store in a dry, cool, dark place for up to 1 year. Open jars will last 3 months.
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Be sure to label the jars of the contents and especially the date.
Recipe Notes
*You can buy a strawberry huller on Amazon to make this step easier. I have a link in the post for the one I have.
**I like to use my Dutch Oven or a stock pot for this. Since I cook the jam in the Dutch Oven, this eliminates one step and one less item to wash.
***The time will vary based on altitude. The pectin comes with a chart on the instruction.
Pro Tips
Use Pectin. I know there are those who don't like to use pectin. In my opinion, it's the way to go. I like to use Sure Jell in the yellow box. I have a link in the post to get it on Amazon.
Don't Reduce the Sugar. It is crucial that you use the exact amount of sugar the instructions call for. You cannot reduce it or increase. Otherwise, the jam will not set up properly.
Start the Canner First. Time is of the essence with Jams. Since the canner uses a large amount of water, and you need to sanitize the jars, lds, and rings, you need to start heating up the water before doing anything with the strawberries.
Cover the Canner. This little step help the water boil faster.