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Strawberry–Honey Jalapeño Jam

A sweet and mildly spicy jam featuring fresh strawberries and jalapeños, perfect for cozy mornings or as a unique gift.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 half-cup
Course: Breakfast, Condiment
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh strawberries, hulled and finely chopped ripe but firm for best texture
  • 1-2 pcs fresh jalapeños, finely minced seeds removed for mild heat, leave seeds for more kick
  • 1/2 cup honey milder floral honey works well
  • 1/4 cup granulated sugar helps with set and balance
  • 2 tbsp fresh lemon juice brightens flavor and helps preserve
  • 1 tsp lemon zest use fine zest, not pith
  • 1 pinch salt balances sweetness

Method
 

Preparation
  1. Chop the strawberries small so they break down evenly. Meanwhile, mince the jalapeño and stir with the berries.
  2. Pour honey and sugar into a medium saucepan and add the lemon juice, lemon zest, and a pinch of salt. Stir to combine.
Cooking
  1. Add the chopped strawberries and jalapeño to the pan. Turn the heat to medium. You’ll hear a light sizzle right away.
  2. Cook, stirring occasionally. At first it’ll steam, then bubble. Scrape the pan edges with a spoon so nothing sticks.
  3. After it reaches a boil, reduce the heat and let it simmer gently. Stir every few minutes. You’ll smell the jam deepen and see glossy edges form.
  4. Simmer for about 30 minutes, or until the mixture thickens. Test doneness by spooning a bit onto a cold plate; if it gels and doesn’t run, it’s ready. Remove from heat and let cool.
  5. Wipe clean small jars and lids. Then transfer the cooled jam into jars. Store in the fridge and enjoy within two weeks.

Notes

Use a food processor for quick, even chopping; pulse briefly for texture. If too thin, simmer a bit longer and stir; don’t crank the heat or it will scorch. For a variation, stir in a tablespoon of fresh chopped basil at the end for a herbaceous twist.