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I’m Jenni Wilson, author, speaker, wellness educator, and natural oil mom. I teach people to be confident in using natural remedies for their family’s health.

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Mildly Spicy Strawberry Jalapeño Freezer Jam

March 6, 2012

After buying some expensive little bottles of jalapeño/fruit jelly from the farmer’s market, I decided to try my own and save some money. I love eating berry jalapeño jelly on crackers, with cream cheese or just with corn chips. So I gave it a first shot with strawberry jalapeno freezer jam and the results were fantastic!

The whole process is so quick because you don’t have to cook the fruit or process the jars after filling them. You don’t have to worry about everything being sterile. It’s much easier to do in a short time. This takes about 30 minute total!

Freezer-Jal-Jam-200x300

Strawberry Jalapeño Freezer Jam

10 jalapeño peppers, core removed (you may want to wear gloves)
6 cups strawberries, cleaned and cored or frozen, semi-thawed
1/4 cup lemon juice
7 cups sugar, I prefer evaporated cane juice crystals

Screen Shot 2016-08-03 at 10.12.14 AM

If you are crushing the berries by hand, then chop your
peppers finely. If you are using a blender or food processor, just coarsely cut them up. Throw the peppers in a pan and saute for 5 minutes over medium heat.

Either crush the strawberries one layer at a time with a potato masher and mix in juice and sugar, or put all into a food processor and blend up to a puree. I have a Cuisinart, which barely held this amount but worked perfectly.

Screen Shot 2016-08-03 at 10.11.40 AMThen over the stove mix:

2 packages original fruit pectin (I used ball brand, but just ordered)

1 1/2 cups water

Stir well with a whisk on med-high heat until mixture comes to a rolling boil. Stir constantly for 1 minute, remove from heat and pour into strawberry/pepper mixture. Stir or blend for 3minutes. This makes a puree type jam that sets up very well. If you want it to be more loose, you can try using only one package of pectin.

Ladle freezer jam into clean jars leaving 1/2-1 inch of space at the top. Put on lids (they don’t have to be new, just clean-I put them in a little pot with some hot water).

Then refrigerate the jam for 24 hours and be sure to try some fresh! I licked the bowl clean! Nathan, my 15 year old, was extra excited because he loves hot stuff!

Screen Shot 2016-08-03 at 10.13.04 AM

 

Then keep in fridge up to 3 weeks or freeze. Should last a good year in the freezer.

When I made this, I did 2 batches of plain strawberry jam for the kid’s lunches and one batch jalapeño, so 3 batches total. It took exactly half a box of frozen berries from Azure Standard, which is 5 pounds. I even threw a star fruit from Bountiful Baskets in one batch and it came out delicious with a slight citrus tang.

Screen Shot 2016-08-03 at 10.12.24 AM

Do you have a good fruit/hot pepper recipe you are willing to share?

  1. Bing Boettner

    August 26th, 2016 at 6:41 pm

    Jenni, is 10 jalapenos really hot on the jam? I have just started gardening and I have had tons of them and looking for recipes. i will check your site periodically from now on.

    Thanks,

    Bing Boettner

  2. Jenni

    September 11th, 2016 at 10:08 pm

    I don’t like food that is too hot. This is just right for me. Thanks for reading, Bing!

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learn more

Get started with living your best life today with my “Top 10 Ways to Feel Better Faster” Cheat Sheet.

Request it on my homepage.

simple steps

I’m Jenni Wilson, author, speaker, wellness educator, and natural oil mom. I teach people to be confident in using natural remedies for their family’s health.

Essential oils will enrich & improve your life so much, you'll want to share the LOVE

Change the world