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Jar of homemade Strawberry Jalapeño Jam with fresh strawberries and jalapeños.

Strawberry Fire Kissed Spread

A sweet and spicy spread made from strawberries and chiles that's perfect for toasts, cheeses, and desserts.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 6 half-cup jars
Course: Condiment, Dessert, Spread
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups diced strawberries (fresh or thawed from frozen) Ripe berries give better flavor.
  • 1–2 pieces jalapeños or Fresno chiles, minced Remove seeds for mild heat.
  • 1–2 tablespoons minced habanero (optional for a fiery kick) Add gradually — habanero is potent.
  • 1 cup sugar Balances chile and acid.
  • 2 tablespoons lemon juice Brightens and helps set the pectin.
  • 1/2 cup water Prevents sticking while cooking.
  • 1 packet powdered or liquid pectin (1.75 oz) Follow packet instructions for type.
  • 1 pinch salt Rounds the flavors.
  • 1 teaspoon vanilla or 1 tbsp balsamic vinegar (optional for added depth) Vinegar adds savory complexity.

Method
 

Preparation
  1. Chop the strawberries into even pieces; you want a mix of small chunks and some that will soften into jammy bits.
  2. In a large pot, combine strawberries, minced jalapeños, optional habanero, sugar, lemon juice, and water. Stir to coat.
Cooking
  1. Heat the pot over medium heat. Stir until the sugar dissolves and you smell a warm, fruity perfume.
  2. Bring the mixture to a steady boil. Look for bubbles traveling across the surface — that's your cue.
  3. After boiling starts, add the pectin and stir constantly for 1–2 minutes; the mix should thicken slightly.
  4. Lower the heat a touch and continue stirring. The spread is done when it coats the back of a spoon and drips slowly.
  5. Remove from heat, let cool for 10 minutes, then spoon into sterilized jars. Seal while still warm, and let jars cool completely before refrigerating.

Notes

Make a layered dessert with this spread and a strawberry banana pudding. Store in an airtight jar in the refrigerator for up to 3 weeks or freeze for up to 3 months.