Description

A strawberry-forward refrigerator jam with a gentle jalapeño warmth. Sweet, bright, and perfect on buttered toast, English muffins, biscuits, or bagels. The heat is subtle and builds slightly after chilling overnight.

Ingredients

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4 cups frozen strawberries

¾ cup granulated sugar

2 tbsp lemon juice

1 small jalapeño, seeded and finely minced

Pinch of salt

¼ tsp cinnamon

1 tbsp honey (optional)

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Instructions

1. Add strawberries, sugar, lemon juice, jalapeño, salt, and honey (if using) to a medium saucepan.

2. Bring to a gentle simmer over medium heat, stirring occasionally.

3. Cook for 20–30 minutes, mashing some of the strawberries with a spoon while leaving others chunky.

4. Continue cooking until the jam thickens and a spoon dragged across the bottom of the pan leaves a trail for 1–2 seconds.

5. Taste and adjust:

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For more sweetness, add 1–2 tbsp sugar.

For more heat, add 1–2 tsp additional minced jalapeño and simmer 5 minutes longer.

Remove from heat and cool completely.

Transfer to a clean jar and refrigerate.

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Notes

Heat Level

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Mild: 1 seeded jalapeño

Medium: 1 jalapeño with some seeds left in

Extra Kick: Add additional minced jalapeño near the end of cooking

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Texture

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Chunkier: Mash lightly and leave larger strawberry pieces.

Smoother: Use a potato masher more aggressively or briefly pulse with an immersion blender.

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Storage

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Refrigerate up to 3 weeks.

Freeze up to 6 months.

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My Favorite Ways to Eat It

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Thickly spread on buttered sourdough toast

Over cream cheese on a toasted bagel

On a warm English muffin

Swirled into plain Greek yogurt

With sharp cheddar cheese and crackers

On peanut butter toast (surprisingly amazing)

Over vanilla ice cream

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Optional Flavor Variations

Strawberry Jalapeño Lime

Replace the lemon juice with lime juice.

Strawberry Jalapeño Honey

Increase honey to 2 tablespoons and reduce sugar to ⅔ cup.

Strawberry Jalapeño Vanilla

Add 1 teaspoon vanilla extract after removing from heat.

Strawberry Jalapeño Balsamic

Stir in 1 teaspoon balsamic vinegar at the end for extra depth.

For a jam that’s mostly for morning toast, I’d personally make the Strawberry Jalapeño Vanilla version. The vanilla rounds out the jalapeño heat and makes the strawberries taste almost like fresh strawberry preserves. It’s one of those little additions that makes people ask what’s different about it. 🍓🌶️🥖