4 cups fresh strawberries, hulled and finely chopped
1–2 fresh jalapeños, finely minced (seeds removed for mild heat)
2 cups granulated sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon cornstarch
2 tablespoons water
Ezoic
Instructions
Step 1: Prepare the Fruit and Peppers
Wash, hull, and finely chop the strawberries. Mince the jalapeños very finely, removing seeds and membranes for less heat or leaving some for extra spice.
Step 2: Cook the Jam Base
In a medium saucepan, combine strawberries, jalapeños, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until the mixture begins to release juices and gently simmer.
Step 3: Thicken the Jam
In a small bowl, whisk together cornstarch and water to create a slurry. Slowly pour it into the simmering jam, stirring constantly to prevent lumps.
Step 4: Simmer Until Thick
Continue cooking for 10–15 minutes, stirring often, until the jam thickens and becomes glossy. The jam will thicken more as it cools.
Step 5: Cool and Store
Remove from heat and let cool slightly. Transfer to clean jars and allow to cool completely before sealing and refrigerating.
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