About the Recipe
Make a bold Strawberry Ghost Pepper Jam Recipe with fresh berries, lemon, and fiery peppers for cheese boards, toast, and savory dishes.
Sweet, fruity, and intensely spicy, this Strawberry Ghost Pepper Jam Recipe combines ripe strawberries, bright lemon juice, and fiery ghost peppers. The berries provide a fresh, juicy foundation, while the peppers create a powerful heat that builds with every bite.
Powdered fruit pectin helps the mixture develop its thick, spreadable consistency without requiring a lengthy cooking time. Granulated sugar balances the tart fruit and bold pepper flavor, while a small amount of butter helps reduce foaming as the jam boils.
Serve this sweet and spicy strawberry jam over cream cheese or goat cheese, spoon it onto a cheese board, or use it as a glaze for grilled chicken, pork, burgers, and roasted vegetables. It also adds a fiery fruit flavor to warm toast, biscuits, crackers, and sandwiches.
Because ghost peppers are exceptionally hot, careful preparation is essential. Wear disposable gloves and protective eyewear, work in a well-ventilated kitchen, and avoid touching your face while handling or cooking the peppers.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Cooling Time: Until completely cooled
Yield: Approximately 6 half-pint containers
Ingredients
4 cups fresh strawberries, hulled and crushed
3 ghost peppers, seeded and finely minced
1/4 cup fresh lemon juice
6 tablespoons powdered fruit pectin
6 cups granulated sugar
1/4 teaspoon butter
Directions
Step 1: Prepare the Strawberries
Wash and hull the strawberries. Crush the berries until you have exactly 4 cups.
Step 2: Prepare the Ghost Peppers
Put on disposable gloves and protective eyewear before handling the ghost peppers. Remove the stems, seeds, and membranes, then finely mince the peppers.
Avoid touching your face, eyes, or exposed skin. Wash the knife, cutting board, and other surfaces thoroughly after preparing the peppers.
Step 3: Combine the Jam Ingredients
In a large, heavy-bottomed saucepan, combine the crushed strawberries, minced ghost peppers, lemon juice, powdered fruit pectin, and butter. Stir thoroughly to distribute the pectin and peppers evenly.
Step 4: Bring the Mixture to a Boil
Place the saucepan over high heat. Cook while stirring constantly until the strawberry mixture reaches a full rolling boil that cannot be stirred down.
Use adequate ventilation and avoid leaning directly over the saucepan while the pepper mixture cooks.
Step 5: Add the Sugar
Add the granulated sugar all at once. Stir continuously until the sugar has completely dissolved.
Step 6: Cook the Jam
Return the mixture to a full rolling boil. Boil hard for exactly 1 minute, stirring constantly to prevent scorching.
Remove the saucepan from the heat. Skim away any remaining foam from the surface if necessary.
Step 7: Fill the Containers
Carefully ladle the hot jam into clean, heat-safe jars or containers, leaving approximately 1/2 inch of space at the top. Wipe the rims clean and apply the lids.
These containers are intended for refrigerator or freezer storage. Do not treat sealed lids as evidence that this untested formula is shelf-stable.
Step 8: Cool the Jam
Allow the containers to cool briefly at room temperature, then refrigerate them promptly. Let the jam cool completely and set before serving.
If freezing the jam, use freezer-safe containers and leave sufficient room for expansion.
Notes
Ghost peppers are extremely hot. Always wear disposable gloves while handling them. Protective eyewear and good kitchen ventilation are strongly recommended.
Keep children and pets away from the preparation area. Thoroughly wash all utensils and work surfaces that contact the peppers.
Removing the seeds alone does not eliminate most of the heat. For a somewhat milder result, remove the pale inner membranes as well or use fewer ghost peppers. Reducing the peppers may change the flavor balance and final yield slightly.
Use the exact type and quantity of powdered fruit pectin specified. Different pectin products may require different fruit and sugar ratios, so consult the package instructions before making substitutions.
Do not reduce the sugar unless using a pectin specifically formulated for low-sugar recipes. Changing the fruit, sugar, acid, or pectin proportions may prevent the jam from setting correctly.
For the best flavor, prepare the jam with ripe, fresh strawberries during peak season.
Serve this sweet and spicy jam with cream cheese, goat cheese, aged cheddar, grilled chicken, pork, burgers, roasted vegetables, crackers, biscuits, or charcuterie.
