Chilli strawberry jam

    9 hours

    Sweet strawberries combine with spicy chillies for a not-so-typical jam. A delicious change on your morning toast, or to serve with cheese and crackers.

    22 people made this

    Makes: 8 (225ml) jars

    • 1kg crushed strawberries
    • 100g finely chopped green chillies or jalapenos
    • 60ml lemon juice
    • 55g powdered fruit pectin
    • 1.4kg granulated sugar
    • 8 small jars with lids and rings

    Prep:40min  ›  Cook:20min  ›  Extra time:8hr cooling  ›  Ready in:9hr 

    1. Place the strawberries, chillies, lemon juice and pectin into a large saucepan; bring to the boil over high heat. Once simmering, stir in the sugar until dissolved; return to the boil and cook for 1 minute.
    2. Sterilise the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilised jars, filling the jars to within 1/2cm 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 kitchen paper to remove any residue. Top with lids.
    3. Place a rack in the bottom of a large pot and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot and boil for 10 minutes.
    4. Remove the jars from the pot and place onto a cloth-covered or wood surface. 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 place.

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    Reviews in English (189)


    First time jelly maker,here. The results were fantastic. This is a great recipe. I used fresh strawberries and fresh jalapeno peppers. Word of advice **Use disposable latex gloves when handling peppers** I learned the hard way. I removed the veins and half of the seeds from the peppers. The jam was mild. I plan on making a "spicier" batch and will use a habanero pepper along with the jalapenos. Thank you for the recipe! Amanda Mobile, AL  -  19 Dec 2008  (Review from Allrecipes US | Canada)


    I used a combination of strawberries and raspberries, cut sugar to 6 c and used all the seeds from the jalapeno's and it turned out awesome!  -  21 Nov 2009  (Review from Allrecipes US | Canada)


    This is a fun jan to make. Very simple and looks really pretty! It is sweet and sassy! It does not have near the heat that jalapeno jelly has so if you are looking for a tamed down version of a hot pepper spread,this would be it. It is wonderful on bagels and cream cheese. I made a quick fruit dip stirring this in with cream cheese and a couple of tablespoons of cream. Thanks for sharing this recipe  -  01 Jun 2009  (Review from Allrecipes US | Canada)