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red pepper straberry jam in glass serving jar with white porcelain spoon on cutting board with many strawberries scattered around

Red Pepper Strawberry Jam

This delicious and versatile jam with that added zing from red bell peppers and spicy red chilies is fabulous on your morning English muffin and as a condiment to your wine and cheese parties and so much more!

Course Condiments
Cuisine American
Keyword strawberry jam
Servings 8 1/2 pt jars
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 3 lbs (8 cups) strawberries, hulled and cut in quarters
  • 2 large red bell peppers, seeded and diced
  • 4 hot red chilies, like Fresno chilies, seeded and diced
  • 5 cups sugar
  • 1/4 cup lime juice
  • 1/2 tsp kosher salt
  • 2 -1.75 ounce packets of pectin
  • 1 tbsp butter, vegan butter or margarine (this keeps the foaming down when cooking the jam)

Instructions

  1. Combine all the ingredients in a large bowl, let rest on counter for 20 minutes, stirring occasionally and mashing a bit with a potato masher

  2. Heat a large heavy bottomed pot on the stove-top to medium high and add the strawberry mixture, bring to a low boil and cook for 20 minutes, or until thickens, stirring occasionally

  3. Let cool and pour into jars and store in the refrigerator for up to two weeks or store in the freezer for up to a year. I filled 8- 1/2 pint jars with enough head space for expanding in the freezer

  4. If canning, please refer to these canning guidelines at the National Center For Home Food Preservation