Small Batch Strawberry Jalapeño Jam

Jar of red fruit jam with a white lid on a table.

A lightly sweetened refrigerator jam with the flavor of fresh strawberries and a touch of jalapeño heat. This small batch recipe creates a spreadable fruit jam that's perfect for toast, biscuits, English muffins, and charcuterie boards.

Course Condiments

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 29kcal

Author Diane Gail

Ingredients

1 pound fresh strawberries
2 jalapeños
1/2 Granny Smith apple
1/3 cup granulated sugar
1 tablespoon fresh lemon juice

US Customary - Metric

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