Wash and hull the strawberries, then chop them into small pieces.
For a smoother jam, you can mash some of the strawberries with a fork while leaving a few pieces whole for texture.
Step 2: Prepare the jalapeños
Remove the stems from the jalapeños and finely mince them.
For a milder jam, remove the seeds and inner membranes. If you enjoy more heat, leave some of the seeds in.
Step 3: Combine everything
Add the strawberries, jalapeños, sugar, lemon juice, lemon zest, and salt to a medium saucepan.
Stir everything together and let it sit for about 10 minutes so the strawberries can release some of their juices.
Step 4: Cook the jam
Place the saucepan over medium heat and bring the mixture to a gentle boil.
Cook for approximately 20–30 minutes, stirring frequently so the fruit doesn’t stick to the bottom.
As it cooks, skim off any foam that forms on the surface.
Step 5: Check the consistency
The jam will gradually become thicker as the water evaporates.
To test it, place a small spoonful on a chilled plate and let it sit for a minute. If it thickens and holds its shape when pushed with your finger, it is ready.
Remember that the jam will become thicker as it cools.
Step 6: Cool
Remove the saucepan from the heat and let the jam cool for several minutes.
Transfer it to a clean glass jar and allow it to cool completely before covering and refrigerating.
Step 7: Serve
For an irresistible appetizer, place a block of softened cream cheese on a serving plate and spoon the strawberry jalapeño jam generously over the top.
Serve with crackers, toasted baguette slices, or biscuits.
The combination of juicy strawberries, sweet sugar, bright lemon, and spicy jalapeño creates a sweet-and-savory spread that’s hard to resist. Keep the finished jam refrigerated and use it within about 1–2 weeks.
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