Strawberry–Honey Jalapeño Jam
Ingredients
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2 cups fresh strawberries, hulled & finely chopped
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1–2 jalapeños, finely minced (remove seeds for mild, keep some for heat)
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½ cup honey
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2 tbsp lemon juice (fresh is best)
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1 tsp lemon zest (optional but lovely)
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Pinch of salt
Instructions
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Cook the fruit
Add strawberries, jalapeños, honey, lemon juice, zest, and salt to a saucepan. -
Simmer
Bring to a gentle boil over medium heat, then reduce to low.
Simmer 20–25 minutes, stirring often, until thick and jammy. -
Mash or blend
Mash with a potato masher for a chunky jam, or blend briefly for smoother texture. -
Cool & set
Remove from heat. Jam thickens more as it cools.
Transfer to a jar and refrigerate.
Heat Control 🌶️
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Mild: 1 jalapeño, no seeds
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Medium: 1 jalapeño + some seeds
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Spicy: 2 jalapeños, seeds included
How to Use It (Dangerously Good)
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Cream cheese + crackers or crostini
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Glaze for grilled chicken, shrimp, or pork
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On biscuits, toast, or cornbread
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With brie or goat cheese on a charcuterie board
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Swirled into yogurt or oatmeal
Storage
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Refrigerator: up to 2 weeks
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Freezer: up to 3 months
Pro Tips
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If jam isn’t thick enough, simmer 5 more minutes.
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Too spicy? Stir in a little extra honey.
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Swap jalapeño for serrano if you want sharper heat.
If you want a canning-safe version, no-cook freezer jam, or a strawberry–habanero glow-up, just say the word 😏🍓🌶️