Small Batch Strawberry Jalapeño Jam (Low Sugar Recipe)
Small Batch Strawberry Jalapeño Jam is the perfect way to turn fresh strawberries and jalapeños into a homemade jam without making a large batch. Sweet strawberries, a touch of heat from fresh peppers, and just enough sugar to add a bit of sweetness come together in a jam that tastes like summer in a jar.
Put a little heat in your strawberry jam
I love jam, but it’s usually too sweet for me. I prefer it made with just enough sweetener to let the fruit remain the star of the show. This lightly sweetened recipe is ideal for anyone who loves homemade preserves but wants the flavor of fresh strawberries to take center stage.
It makes a small batch that can easily be enjoyed within a couple of weeks, making it perfect when you want homemade jam without the extra effort of canning for long-term storage. The combination of sweet strawberries and spicy jalapeños is perfect for spreading on toast and old-fashioned buttermilk biscuits, spooning over whipped cream cheese with honey, or adding to a charcuterie board.
If you enjoy making your own spreads and condiments in the kitchen, try my small batch pear chutney and homemade grape syrup next.
Recipe ingredients
- Fresh Strawberries: Choose ripe, fragrant strawberries with a deep red color for the best flavor. Since this jam is lightly sweetened, the natural flavor of the berries plays a major role in the finished recipe.
- Jalapeños: Adjust the amount of jalapeño to suit your preferred heat level. Use less for a milder jam or add an extra pepper if you enjoy more heat.
- Granny Smith Apple: This recipe does not contain added pectin. Granny Smith apples are used to thicken the jam. They naturally contain more pectin than many apple varieties, and that natural pectin helps the jam develop a spreadable consistency as it cooks.
See the recipe card for full information on ingredients and quantities.
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How to make homemade strawberry jalapeño jam
Step 1: Hull the strawberries, slice them, and place them in a small saucepan.
Step 2: Cut the jalapeños into quarters and remove the seeds and pith. Slice them thinly and add them to the saucepan with the strawberries.
Step 3: Peel and core the Granny Smith apple, then dice it into small pieces. Add the diced apple to the saucepan.
Step 4: Add the sugar and lemon juice to the fruit mixture. Stir to combine, then place the saucepan over medium-low heat and bring to a gentle simmer.
Step 5: As the fruit softens, use a handheld potato masher to crush the mixture to your preferred consistency. Leave it slightly chunky or mash it more thoroughly for a smoother jam.
Step 6: Continue simmering, stirring occasionally, until the jam begins to thicken and reduce. The mixture will continue to thicken slightly as it cools.
Step 7: Remove the saucepan from the heat and allow the jam to cool. Transfer it to a clean jar or container and refrigerate once fully cooled.
Top tips
- Check the Heat Level: Taste a small piece of jalapeño before adding it to the pot. The heat level can vary significantly from pepper to pepper, allowing you to adjust the amount used before you begin cooking.
- Use a Wide Saucepan: A wider saucepan allows moisture to evaporate more efficiently, helping the jam reach its finished consistency more quickly.
- Stir Frequently Near the End: The mixture becomes more prone to sticking during the final stages of cooking. Regular stirring helps prevent scorching and promotes even cooking.
- Test Consistency on a Chilled Plate: Spoon a small amount of jam onto a chilled plate and let it rest for a minute. This provides a more accurate indication of the finished consistency than checking it while the jam is actively simmering.
- Allow to Cool Before Evaluating the Texture: The jam will continue to thicken as it cools. Waiting until it has cooled completely gives you a better sense of the final consistency.
Other recipes you’ll love
If you loved this condiment recipe, give these other great condiment recipes a try too!
Lemon Syrup Recipe For Pancakes
Simple Ginger Scallion Sauce Recipe
Simple Pear Syrup Recipe
Easy Homemade Thousand Island Dressing
Make Homemade Mayonnaise At Home
Simple Spicy Cranberry Mustard
Small Batch Strawberry Jalapeño Jam
Ingredients
- 1 pound fresh strawberries
- 2 jalapeños
- 1/2 Granny Smith apple
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Hull and slice the strawberries. Quarter the jalapeños, remove the seeds and pith, then slice them thinly. Peel, core, and dice the apple.
- Place the strawberries, jalapeños, and apple in a small saucepan.
- Add the sugar and lemon juice. Stir to combine.
- Bring the mixture to a gentle simmer over medium-low heat.
- Cook until the fruit begins to soften, then mash with a potato masher to your desired consistency.
- Continue simmering, stirring occasionally, until the jam thickens.
- Remove from the heat and allow the jam to cool completely.
- Transfer to a clean jar or airtight container and refrigerate until ready to use.
Notes
- Adjust the amount of jalapeño to suit your preferred heat level.
- The jam can be mashed lightly for a chunkier texture or more thoroughly for a smoother spread.
- This is a refrigerator jam and is not intended for shelf-stable canning.
- Store covered in the refrigerator and use within 1 to 2 weeks for best quality.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
