Strawberry Jalapeño Jam


A while back I made some strawberry jalapeño jam and OH EM GEE. I’ve made it twice using fresh and frozen berries and it turned out great each time. If you’re not in strawberry season, this would be fantastic to try with cranberries, figs, or mango.

The awesome thing about adding a somewhat savory component to jam is that it creates a more versatile and complex flavor. Sure it’s great on toast and pancakes, but have you tried it on party meatballs? How about slathered on a club sandwich or burger?

If any of this sounds good to you, give it a try. All you need is some fresh or frozen fruit, a jalapeño, some citrus and sugar.

Strawberry Jalapeño Jam

1 lb. frozen or fresh strawberries, chopped
Zest and juice from 1/2 lemon
1 1/2 c. Sugar
1 jalapeño, seeded and chopped

Prep tip: If you have an immersion blender you can blend at the end, but if you don’t blend berries and jalapeño in a blender first before putting in the pot. If using the immersion blender put ingredients in the pot chopped to start and blend up once heated.

Add berries, sugar, jalapeño to a small soup pot and heat until boiling. Stir often and once the strawberries are broken down add the juice and zest.

Blend well with immersion blender and let it slowly boil about 15 min total or until about 220 degrees (if you have a candy thermometer). 4. Pour into heat safe jars to store.

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