fresh strawberries in hands

Strawberry-Jalapeno Jam

Created and contributed by Carey Nash, Strawberry-Jalapeno Jam is a low-sugar jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Carey, who also created Merry Mulled Merlot Jam, says: “Late summer is great here in Southern California because the strawberries are super sweet while they’re on their way out of season, and the peppers are just starting to hit their early peaks!
“I’ve always made my pepper jam with lemon juice, as opposed to vinegar, mostly because that was how the first recipe I used was written, but also because there’s no shortage of lemons here, so I always have plenty of frozen juice in the freezer. After some research, it seemed lemon juice and vinegar act/react the same for pepper jam; and people use equal parts acid to pepper in recipes across the board. Knowing that the original Pomona’s recipe calls for vinegar, I used a mix.”
Servings 6 cups


  • cups chopped strawberries about 1 pint
  • 1 cup chopped sweet red peppers about 3/4 lb or 3 medium bells
  • ½ to ¾ cup chopped jalapenos depending on how hot you like it (about 12-15 small peppers)
  • cups lemon juice bottled
  • ½ cup white vinegar 5%
  • cups sugar
  • 2 teaspoons calcium water see step #1
  • 2 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • While you prepare your jars, wash, finely chop, and measure the strawberries and the peppers. Remove stems, seeds, and white membranes from the peppers before chopping. Use latex gloves when handling the jalapenos. (I used a food processor to chop the peppers and berries so the measurements listed are exact.)
  • Put measured berries and peppers in the pot along with the lemon juice and vinegar. Slowly bring to a simmer, stirring occasionally. Simmer covered for 5 minutes.
  • In a separate bowl, thoroughly stir pectin powder into sugar and set aside.
  • After simmering for the 5 minutes, add the calcium water to the jam pot and stir well. Bring the jam to a good boil, then stir in the sugar-pectin mix.
  • Stir vigorously for 1 minute then boil hard for 1 minute. Remove from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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15 Responses

  1. Angela
    | Reply

    I made this using pineapple instead of strawberries and a monk fruit erythritol blend for sugar, we loved it. I did keep my jalapeños at the high end, just a little over 3/4 of a cup and it still wasn’t to spicy. Such a great recipe, thank you!

  2. Susan Foster
    | Reply

    Can you blend the strawberries and peppers so its more smooth rather than chunky?

    • Shelby Collings
      | Reply


  3. Bill G
    | Reply

    I made this using my home-grown red Cayenne peppers instead of the jalapeños and used the “1 & 1/2 cup chopped strawberries” and same with the peppers in my recipe, but I wanted the peices smaller so I then blended them up and proceeded wit the recipe very carefully.. I jarred them and water-bathed them, and was so excited!
    Until they didn’t set and were just syrup, not jam (despite how good it tasted!)
    So I went to Pomona’s “My jelly didn’t set link and found out that I needed to measure the blended up strawberries, not the “Chopped” strawberries.
    I chopped the same amount and blended them up roughly, and found it was only HALF the volume needed, so I added the correct amount of the blended strawberries, re-boiled, and IT WAS PERFECT!!
    Just to make sure, and since I had all the jam-making stuff out, I whipped up another batch the right way and it set perfectly once again, thanks Pomona’s!!

    • Shelby Collings
      | Reply

      Great job Bill! Happy jamming 😊

  4. Cindy
    | Reply

    Do you have to use both the lemon juice and ACV in this recipe? Can I just use lemon juice? Also if I omit the ACV do I have to increase the lemon juice? Thank You!

    • Shelby Collings
      | Reply

      Hello Cindy,

      Great questions! You do not have to use both lemon juice and ACV, though if you do choose to omit one, that measurement will need to be replace with another acid…(acid options: lemon juice, lime juice, ACV, white vinegar, etc. (we recommend all bottled or 5% acidity). For this recipe, 2 cups of acidic liquid is needed for your jam to be safe for water-bath canning and shelf storage.

      Happy jamming!

  5. Alfred Young
    | Reply

    Is it possible to completely remove the sweet peppers from this recipe?

    • Shelby Collings
      | Reply

      You sure can! Either substitute more strawberries or more jalapeños or both…as long as the measurement does not change.

  6. Marika
    | Reply

    Would it be possible to use kiwi instead of strawberry? And if so, could one then eliminate the red peppers or is it used as an additional sweetener.

    • Shelby Collings
      | Reply

      Hello Marika,

      Great question! You can certainly replace the strawberries with Kiwi in this recipe! If you would like to replace the red peppers, you certainly may. We would recommend that you use 2 1/2 cups mashed kiwi and 1 cup chopped jalapeños. Happy jamming!

      • Marika
        | Reply

        Thank you Shelby, that really helps! But brings me to another question about pectin … is one has 1/2 cups of fruit, do you then up the pectin amount to the next full cup measurement? For example, round up the 2.5 cups to 3 cups for the pectin formula.

        • Shelby Collings
          | Reply

          The over all fruit/juice/vegetable measurement does not change, so the pectin and calcium water measurements will stay the same.

          Happy jamming!

  7. RedBlueSpice
    | Reply

    Can I use mixed berries (blueberries, raspberries, & blackberries) in place of the strawberries?

    • Shelby Collings
      | Reply

      Hey there,
      Yes, that should be just fine, as long as you use the same measurement as the strawberries.

      Happy jamming!

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