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Strawberry Jalapeño Jam
I had strawberries and jalapeños in danger of going bad and love the juxtaposition of sweet and spicy. Strawberry Jalapeño Jam seemed like a no-brainer. Using chiles in recipes can be hit or miss for some people because the heat is often inconsistent. I like heat and don’t have an aversion to nightshades. The heat in chiles can vary from pepper to pepper (the jalapeño can range from 2,500 to 8,000 Scoville units) but you can exercise some control by deseeding and deveining the pods and, of course, using more or less of them.
I like it hot and unless I’m making food for others, I put in extra heat. The fruit and sugar help offset the heat in this recipe though. So I wouldn’t worry too much about it. Try this on an English muffin with your morning coffee as one of my favorite breakfasts. Or you might also try it with brie. There are countless opportunities for this jam. I think I’ll probably keep some on hand regularly and not just as a way to prevent food waste.
As of now, I wouldn’t recommend making a large batch of this because I don’t yet know how well it stores. I’m curious to see how the consistency holds up as well since there is no pectin in the jam.
Strawberry Jalapeño Jam
Ingredients
- 2 cups strawberries (sliced)
- 1-2 jalapeños (minced)
- 3/4 cup sugar
- 1 tbsp lemon juice
Instructions
- Combine all ingredients in a saucepan and bring to a boil.
- Continue to boil until reduced and thickened to desired consistency (about 10-20 minutes, stirring often).
Notes
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