Sweet, fruity, and intensely spicy, this Strawberry Ghost Pepper Jam Recipe is the perfect balance of fresh strawberries, bright citrus, and fiery ghost peppers. Whether you spread it over cream cheese, glaze grilled meats, serve it with charcuterie, or enjoy it on warm gluten-free toast, this homemade jam delivers bold flavor with every bite. If you enjoy sweet heat, this easy strawberry ghost pepper jam is a delicious way to preserve fresh berries while adding an unforgettable kick.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
Approximately 6 half-pint jars
4 cups fresh strawberries, hulled and crushed
3 ghost peppers, seeded and finely minced
¼ cup fresh lemon juice
6 tablespoons powdered fruit pectin
6 cups granulated sugar
¼ teaspoon butter
Step 1: Prepare the Ingredients
Wash and hull the strawberries, then crush them until you have 4 cups. Seed and finely mince the ghost peppers. Wear disposable gloves and protective eyewear while handling ghost peppers, and avoid touching your face or eyes.
Step 2: Combine the Base
In a large heavy-bottomed saucepan, combine the crushed strawberries, minced ghost peppers, lemon juice, powdered fruit pectin, and butter. Stir well to evenly distribute the ingredients.
Step 3: Bring to a Boil
Place the saucepan over high heat and stir constantly until the mixture reaches a full rolling boil that cannot be stirred down.
Step 4: Add the Sugar
Pour in the granulated sugar all at once and stir continuously until it has completely dissolved.
Step 5: Cook the Jam
Return the mixture to a full rolling boil. Continue boiling for 1 minute while stirring constantly. If desired, use a candy thermometer and cook until the jam reaches approximately 220°F for a traditional jam consistency.
Step 6: Fill the Jars
Carefully ladle the hot jam into sterilized, warm canning jars, leaving ¼ inch of headspace. Wipe the rims clean, apply the lids and bands, and tighten them until fingertip tight.
Step 7: Process the Jars
Process the filled jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary. Remove the jars and allow them to cool undisturbed for 12 to 24 hours. Check that each lid has sealed before storing.
Ghost peppers are extremely hot, so always wear gloves when preparing them. Protective eyewear is also recommended to prevent accidental irritation.
For a slightly milder jam, reduce the number of ghost peppers or remove all seeds and membranes before mincing.
This sweet and spicy strawberry jam pairs beautifully with cream cheese, goat cheese, aged cheddar, grilled chicken, pork, burgers, roasted vegetables, and charcuterie boards.
Store unopened jars in a cool, dark pantry for up to one year. Refrigerate after opening and use within 3 to 4 weeks.
For the best flavor, use ripe, fresh strawberries during peak season.
