Description
Hey, kitchen friend! Olivia here—ready to turn ripe strawberries and fiery jalapeños into the jam your toast, cheese boards, and grilled meats have been dreaming of. No pectin, no fuss—just four honest ingredients bubbling into a sweet-heat masterpiece. Trust me: one spoonful, and you’ll never look at plain strawberry jam the same way again!
Ingredients
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2 lbs fresh strawberries, hulled & chopped
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3 cups granulated sugar (don’t skimp—sets the jam!)
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¼ cup lemon juice (or lime for a twist)
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⅓ cup minced jalapeño (1–2 peppers, seeds in for heat, out for mild)
Instructions
1️⃣ Combine: In a heavy pot, mix strawberries, sugar, lemon juice, and jalapeños. Stir to coat.
2️⃣ Simmer: Bring to a rolling boil over medium-high. Stir until sugar dissolves, then reduce to a steady simmer.
3️⃣ Cook: Bubble gently for 25–30 mins, stirring often. Skim foam for a crystal-clear jam.
4️⃣ Wrinkle Test: Spoon a bit on a chilled plate. Nudge it—if it wrinkles, you’re done! No wrinkle? Simmer 5 more mins and test again.
5️⃣ Jar: Pour into sterilized jars, leaving ¼-inch headspace. Cool fully, seal, and store in fridge for up to 3 weeks—or water-bath can for 10 mins to shelf-store.
Notes
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Wear gloves while chopping jalapeños!
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Too spicy? Stir in a splash of honey at the end.
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Try it with brie, grilled pork, or swirled into yogurt—beyond toast!
- Prep Time: 10 min
- Cook Time: 30 min
Nutrition
- Calories: 45 cal Per Tbsp
- Sugar: 12g
- Fat: 0g