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If you’re looking to level up your homemade jams with a bold twist, this strawberry jalapeño jam is the perfect mix of sweet, spicy and smoky. Juicy strawberries are balanced by the heat of jalapeños, a touch of red pepper flakes and a hint of liquid smoke. It’s not your average fruit spread, and that’s the beauty of it. Pair it with goat cheese, crackers or grilled meats, and you’ve got a flavor-packed addition to any snack board or meal.
Although perhaps not the best option for your toddler’s PB & J sandwich, this strawberry jalapeño jam is a worthy addition to a cheese or charcuterie board!
If you love jams, jellies and sweet spreads, also try cranberry orange jam, summer mixed berry jam or even jalapeno hot honey.
Why You’ll Love It
Sweet and spicy combo: Strawberries and jalapeños strike a balanced, addictive flavor profile.
Versatile use: Serve it with cheese, meats, sandwiches or even on toast.
Simple ingredients: Made with pantry staples and fresh produce.
Great for gifting: Poured into jars, this jam makes a tasty homemade present.
Small-batch friendly: No special equipment or canning needed.
Strawberry Jalapeño Jam Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Strawberries: Crushed for a juicy, naturally sweet base.
Unsalted butter: Helps soften the peppers and smooth out the texture.
Jalapeños: Add heat and a fresh, green chili flavor.
Red pepper flakes: Enhance the spice and give a bit of warmth throughout.
Brown sugar: Adds depth and slight molasses richness.
Lemon juice: Brightens the flavor and balances the sweetness.
White wine vinegar: Adds acidity and enhances the overall tang.
Liquid smoke: Infuses the jam with a subtle, savory smokiness.
Granulated sugar: Helps set the jam and adds sweetness.
How to Make Spicy Strawberry Jam
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mash the strawberries: Remove stems and mash the berries in a sealed bag or bowl.
Prep the peppers: Remove stems and pulse jalapeños in a food processor.
Sauté the jalapeños: Melt butter in a saucepan and cook the peppers, sugar and red pepper flakes until softened.
Add the rest: Stir in strawberries, lemon juice, vinegar, liquid smoke and granulated sugar.
Simmer the jam: Bring to a boil, then reduce to a simmer and cover to cook.
Cool and store: Let the jam rest, then pour into jars and cool completely. Refrigerate overnight before serving.
Substitutions and Variations
Use raspberries: Swap strawberries for raspberries for a tangier twist.
Add herbs: A bit of fresh thyme or rosemary adds savory complexity.
Tone down the heat: Use fewer jalapeños or skip the red pepper flakes.
Make it vegan: Omit the butter or replace it with a plant-based version.
Serving Suggestions
With a charcuterie board: Prepare a Thanksgiving charcuterie board, a Christmas charcuterie board or a butter board, adding some of this delicious jam.
With bread or crackers: Enjoy homemade rosemary crackers with this jam, or pair it with Irish soda bread.
How to Store Strawberry Jalapeno Jam
Store: Keep the jam refrigerated and eat within 2 to 3 weeks. Keep the jam upside down in the refrigerator. This eliminates any air between the lid and the top of the jam and creates a kind of seal, making it potentially last for longer.
Freeze: This jam can be frozen for up to 3 months.
Thaw: You can defrost it overnight in the refrigerator or at room temperature.
Top Tips
Taste before jarring: Adjust the spice or sweetness to your liking before cooling.
Use gloves for jalapeños: Protect your hands when handling spicy peppers.
Let it chill overnight: This helps the flavors fully develop and the texture firm up.
Use sterilized jars: For longer storage, make sure your jars are clean and dry.
Jalapeño and Fruit Jelly FAQs
This recipe is best for fridge or freezer storage. If canning, follow safe canning guidelines and use pectin if needed.
You can use jalapeños or another kind of pepper if you prefer. Because everyone’s palates are different, what one person finds unbearably spicy another might consider medium-hot. I wouldn’t go the whole hog with Scotch bonnet peppers but there are plenty of different mild to moderately spicy chilies to choose from. Jalapeños are nice because they’re usually pretty mild and won’t overpower the more delicate fruity flavors in the jam. You can always make two separate batches – one mild version and one hotter one. If you’ve accidentally made it too spicy, add more sugar. This is a clever way of counterbalancing the heat.
Strawberry Jalapeño Jam Recipe
Strawberry Jalapeño Jam
Equipment
- Food Processor or Blender
- Jars with Lids
Ingredients
- 4 Cups strawberries, fresh
- 1 Tablespoon butter, unsalted
- 3 jalapeños, roughly chopped
- 1 Teaspoon red pepper flakes
- ¼ Cup brown sugar
- 2 Tablespoons lemon juice, fresh
- 1 Tablespoon white wine vinegar
- 1 Teaspoon liquid smoke
- 1 Cup granulated sugar
Instructions
- Preheat a saucepan over medium heat.
- Remove the stem from strawberries. Add to a Ziploc bag and mash.
- Remove the stems from jalapeños and add to a food processor or blender and pulse to break up.
- Add butter to the pan. Once melted, add the jalapeños, brown sugar, and red pepper flakes and cook until softened, about 4 minutes.
- Add remaining ingredients to the saucepan and stir. Bring to a boil, stirring often.
- Once mixture starts to boil, reduce heat to a simmer and cover. Simmer for 15 minutes.
- Remove from heat. Let sit covered for 5 minutes.
- Pour into jars and allow to cool completely.
- Refrigerate overnight before serving.
Notes
Use gloves for jalapeños: Protect your hands when handling spicy peppers.
Let it chill overnight: This helps the flavors fully develop and the texture firm up.
Use sterilized jars: For longer storage, make sure your jars are clean and dry.
Nutrition
This strawberry jalapeno jam without pectin is the kind of recipe that surprises you, in the best way. It’s sweet, spicy and just a little smoky, with bold flavors that shine whether served with cheese and crackers, spread on toast or used as a glaze. With simple prep and a unique taste, it’s sure to become a staple in your fridge. Make a batch, share a jar, and watch everyone ask when you’re making it again.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I love strawberry jam. I had never thought of adding jalapeno. I bet it’s delicious! I can’t wait to try it. Thanks for this recipe!
I love the sweet and the heat together!
Sweet with a spicy kick—amazing on toast and cheese boards!
The strawberry jalapeño jam was a hit at our brunch! Perfect balance of sweet and spicy.
Will this thicken up in the fridge?
It can be hard to see if you’ve reached the set point because jam always thickens as it cools. If it’s too runny, boil it again and it should thicken up.
can this be eaten with venison sausage or any other hard sausage?
It would be a great condiment for any meat!
I’m glad i made this yesterday! It was a hit! So perfect! 🙂
Hi Bella, found your blog & love your recipes! Just wondering if this jam can be canned in a water bath for long storage like I do with other jams I make. I don’t think the peppers would make any difference, but what about the butter? I don’t think I’ve ever canned anything that had butter in it. TIA for an answer.
Hi Dona, I like to use butter here to cook the jalapenos but also because a little butter helps minimize the foam you’d otherwise get. I haven’t pressure canned this recipe myself but I don’t think the butter content will make any difference if they’re perfectly sealed. Let me know how you get on if you can these in a water bath! Bella
Another great recipe!