This Strawberry Jalapeño Jam is the perfect summer preserving recipe! Made without pectin and ideal for canning, freezing, or spreading on warm toast.Sweet and Spicy Strawberry Jalapeño Jam This easy homemade Strawberry Jalapeño Jam is bursting with fresh berry flavor and a subtle spicy kick—no pectin required! It’s soft, sweet, and perfectly spreadable, making it a fun and flavorful twist on classic strawberry jam.Whether you’re slathering it on toast or layering it into a sandwich, this jam brings just the right balance of sweet and heat.

This recipe was inspired by two of my Summer garden recipes: homemade strawberry jam and my go-to candied jalapeños.The result is something magic—sweet, spicy, and just a little unexpected.You’ll find it’s just as at home on a biscuit as it is on a cheese board or tucked into a grilled cheese.

I’ve included step-by-step instructions for storing it in the fridge, canning it for later, or even freezing it for down the road.How to Make Strawberry Jalapeño Jam Mash strawberries in a bowl until chunky.Tip: Some recipes say you can use a food processor to make it easy, but honestly don’t risk it.

Putting strawberries into a food processor can quickly turn into strawberry juice, so just do this by hand.Transfer to a pot and add sugar, lemon juice, and finely chopped jalapeño.Personal note: Always use gloves when mincing up jalapenos.

I know you think you’ll be fine, but trust

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