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Jewish Recipes --> Recipes --> Kosher Recipes --> Jams, Jellies & Spread

Jalapeno Strawberry Jam

Category: Condiments/Sauces, Jellies/Jams

Prep Time: 40 Minutes
Cook Time: 20 Minutes
Recipe Ingredients:
  • 4 cups crushed strawberries
  • 1 cup minced ** jalapeno peppers
  • 1/4 cup lemon juice
  • 1 (2 ounce) package powdered fruit pectin
  • 7 cups white sugar
  • 8 half pint canning jars with lids and rings
Ready In: 9 Hours
Makes 8 half pints

The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. This jam is not spicy, but can be made to be spicy by adding more peppers, a few ** serrano or a few ** habanero peppers.


Wash and trim the strawberries and cut away any too green or bruised areas. Discard any that are too overripe. Clean and mash (or slightly food process) enough fresh strawberries to equal 4 cups.

Mince jalapeņo peppers with membranes and seeds (Wear protective gloves. Using more membrane and seeds will increase the heat. Using less decreases the heat.)

Sterilize the jars and lids in boiling water for at least 5 minutes.

1. Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.

Skim off the foam and then wait about 5 minutes before ladling the jam into the sterilized jars. This is supposed to help keep the jam from separating and the larger fruit pieces from floating to the top.

2. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

This recipe can be made with jalapeņo peppers and serrano peppers - use 5 - 7 jalapeņo peppers and about 3 serrano peppers. Use the habanero with care.

Serving suggestions: Top slices of fresh challah bread, spread on cheesecake, crackers with cream cheese and Jam. Can also be used to spread on meats before grilling.

** The habanero: Lantern-shaped and bright yellow or orange, the habanero is the hottest chile that is readily available in U.S. groceries. You can seed habaneros to lower the heat, but when working with them, wear gloves and keep your hands away from your face. Wash anything that touches the chile's seeds or juices. The habanero's floral, tangy flavor works well as the focal point of a dip.

** The serrano: Looks like a slender jalapeņo. As it ages, it turns from green to red to yellow. Rich and potentially blistering (though sometimes fairly mild), serranos show up most often in salsas, marinades, sauces and chilis. Its size and shape make the serrano difficult to core and seed, so the best way to temper it is by using less of it.

** The jalapeņo: A workhorse pepper that is easy to find in most grocery stores. It's easy to work with, too. If you have a moderate tolerance for heat, you should be able to handle a jalapeņo without removing the seeds and ribs. (If you're less tolerant of heat, try taking out the seeds and ribs.) Jalapeņos are dark green (red when extra ripe) and have a sweet flavor that is similar to a bell pepper with a kick.

Jams, Jellies & Spread -- Jalapeno Peppers


Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods