Strawberry Chili Jam (Sweet & Spicy)
Yield
About 2 small jars (or ~1½ cups)
Flavor Profile
Sweet strawberries • gentle heat • glossy jammy texture
Ingredients
2 cups fresh strawberries, hulled & finely chopped
¾ cup sugar (white or half white + half brown)
1–2 red chilies, finely minced (adjust heat)
OR ½–1 tsp crushed red chili flakes
1 tbsp lemon juice (fresh)
1 tsp lemon zest (optional but amazing)
1 tbsp apple cider vinegar (balances sweetness)
1 tsp grated fresh ginger (optional, for depth)
Pinch of salt
Optional for texture & shine
1 tsp cornstarch + 1 tbsp water (only if needed)
Step-by-Step Instructions
1. Prep the Strawberries
Chop strawberries small so they break down evenly.
If they’re very juicy, don’t drain — that liquid helps the jam form.
2. Start the Jam
Add strawberries, sugar, chilies, and salt to a saucepan.
Cook over medium heat, stirring gently.
Once sugar dissolves, the strawberries will release juice.
⏱️ About 5 minutes
3. Simmer & Reduce
Lower heat to medium-low.
Simmer uncovered for 20–25 minutes, stirring often.
Mash slightly with a spoon for a smoother texture.
You’re looking for:
Thick bubbles
Syrupy consistency
Spoon leaves a trail on the pan bottom
4. Balance the Flavor
Stir in:
Lemon juice
Lemon zest
Vinegar
Ginger (if using)
Simmer 5 more minutes.
Taste and adjust:
Too sweet → add a splash of lemon or vinegar
Too mild → add more chili
Too spicy → add 1–2 tbsp sugar
5. Thicken (If Needed)
If it’s still loose:
Stir in cornstarch slurry.
Simmer 1–2 minutes until glossy and thick.
Remove from heat — it thickens more as it cools.
Storage
Cool completely
Store in airtight jars
Refrigerate up to 3 weeks
(You can also water-bath can it if you want long-term storage.)
How to Use It (Seriously Good Ideas 🔥)
Cheese boards (brie, goat cheese, cream cheese)
Glaze for chicken, pork, or salmon
Burger or sandwich spread
Swirled into yogurt or oatmeal
Over cheesecake or vanilla ice cream
Mixed into vinaigrettes
Pro Tips
For clearer jam, skim foam while simmering.
For smooth jam, blend briefly after cooking.
Want extra heat? Add a pinch of cayenne.
Want seedless? Strain after cooking.
