Strawberry Pepper Jam
Easy recipe to make homemade strawberry pepper jelly. In about 30 minutes, you can make a big batch of delicious pepper jam to last for months!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 24oz 1x
- Category: Sauce
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 5 strawberries
- 1 apple sliced, seeds & core removed
- 8 mini sweet peppers or 1 red bell pepper, roughly chopped
- 1 jalapeño, seeded & roughly chopped
- 1 cup of sugar
- 1 cup of apple cider vinegar
Instructions
- Toss the strawberries, apple slices, peppers, and jalapeño into a food processor. Blend on high until it is in even small chunks, think salsa.
- Transfer the mixture from the food processor to a medium-sized saucepan. Add the sugar and vinegar to the saucepan and turn the heat on high. Stir frequently to dissolve the sugar and keep from burning.
- Once the mixture reaches a boil, turn the heat down to low. Cook the mixture down, without a lid, for 25 minutes, stirring occasionally. The jam will still be thin, it with thicken more as it cools.
- While the jelly is cooking, fill a large soup pot with water to sterilize the jars. Once the water reaches a boil gently add the jars and lids using tongs. Boil the jars and lids for 5 minutes to sterilize. Remove them from the water and set aside to dry.
- Add the jelly to the jars and tighten on the lids. Put the jars of jelly back in the soup pot of boiling water for an additional 5 minutes. Remove the jars and allow them to cool at room temperature before storing. Ready to use in 12 hours.
Notes
You can skip the canning part of this and make a batch of pepper jelly. It will last in the refrigerator for 2-4 weeks, or up to 6 months in the freezer.
If the jam doesn’t gel you can reheat it and cook it down again. It needs to get to about 140° on a candy thermometer in order to thicken and set correctly.
Find it online: https://bowlofyum.com/2025/09/strawberry-pepper-jam/