If you love sweet and spicy then you’re going to love this Red Chile Strawberry Jam! With every bite you get the luscious sweetness of strawberries soon followed by a burst of spicy chile that continues to tickle the tongue long after the jam has moved on. It’s a great jam for toast, biscuits, crackers and our favorite, a soft double cream brie. But once you taste it, you’ll probably just grab a spoon and eat it right out of the jar.
This chile strawberry jam recipe is a variation of my Quick & Easy Strawberry Jam that I posted as my first post over 4 years ago. It’s easy to make, has only 4 ingredients and no pectin. You can use any type of red chile flakes – New Mexico red chile, Aleppo, Urfa Biber, Maras Biber, or even chipotle flakes, just to name a few. However, the flavor and the heat of the flakes determines how much to add to the recipe. Be sure to check out the Kitchen Notes for more information on red chile flakes and the process.
For more information on how to make single jars of quick & easy jams without pectin, be sure to check out the Kitchen Notes on How to Make Quick & Easy Jams.
Red Chile Strawberry Jam
This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar. Once the jam has cooked to consistency, pour into jar, let cool and refrigerate.
“*” See Kitchen Notes for more information or links to special ingredients.
- 16 ounces ~2 cups coarsely chopped strawberries
- 8 ounces 1 cup sugar
- juice or zest from half a lemon
- 1 Tbsp. red chile flakes*
- If you aren’t planning on using temperature, to know when the jam is ready to pour place a small saucer in the freezer.
- Remove the tops and coarsely chop the strawberries.
- Add berries to a sauce pan or blender and pulse a few times for a coarse pureé. (I use the sauce pan and an immersion blender.)
Measure the sugar and add to the sauce pan with the berries along with the lemon and red chile flakes.
- Start heating the jam over a medium heat, stirring, until the sugar has melted. Continue to stir frequently until the jam comes to a boil.
- Bring the jam to a full boil and start stirring constantly. A full boil is a boil that cannot be stirred down. (You might need to increase the burner setting to medium-high in order to maintain a full boil while stirring.)
Set the timer and stir at a full boil for 15 minutes. At 15 minutes test the jam or using a candy thermometer, check the temperature of the jam*.
To test the jam without a thermometer, dip a metal spoon into the jam and then raise it up out of the pot. Turn the spoon sideways. If the droplets flow together into one drop, the the jam is very close to being done. Pull the small saucer from the freezer and place a dollop or two of jam onto the saucer. If it spreads out, the jam’s not done. Return the saucer to the freezer, continue to stir the boiling jam, and try again in 2-3 minutes. The jam is done when a dollop does not spread out but retains its shape. It usually takes about 15 to 18 minutes for this amount of jam to be ready. OR at 15 minutes add a candy thermometer to the pot and use temperature to know when the jam is ready.
Wash and rinse a clean pint jar (do not dry). Add about an inch of water to the jar and place in microwave for 1.5 minutes. Using jar grips, pour out the hot water and place jar on a clean towel until ready to pour.
When the jam is ready, remove it from the heat and pour jam into the jar, clean the rim of the jar and put the lid on it. Let cool and refrigerate. This jam will keep in the refrigerator until you finish it off, which doesn’t take long.
Kitchen Notes for Quick & Easy Jam – Provides more detailed information on pectin, times & temperatures, methods for checking jam, and substitutions.
Make your own chile flakes – To make your own chile flakes, cut the stem off 2 chile pods. Shake out all of the seeds. Using scissors, cut the pods into pieces and transfer to a spice grinder. Pulse a few times to create flakes. Check for seeds and remove as many as you can or want.
Do not use chile powder – Powder will make this chile strawberry jam murky and even gritty if the powder isn’t fine enough.
The heat of the chile – The NM red chile that I use is a hot red, so it’s as hot as a jalapeno. It provides a very spicy finish, but not a burn. If you want a burn then increase the amount of chile flakes by a teaspoon or two or use a hotter chile like a chile de arbol. However, be careful…too much heat can overpowered the goodness of this jam…IMO. If I were to use chile de arbol, I would probably just use 1 teaspoon of flakes at the most. This is also true for chipotle flakes. Not only could the heat overpower the flavor of the jam, but so could the smokiness of the chipotle.
Important Note about the amount of chile – As the jam cooks down, the chile flavor and heat becomes more and more concentrated. So by starting off with a good spicy heat, but not TOO hot, the final heat should be just right. If you want more of the chile flavor and less heat, then use a less spicy chile flake.
Pectin in Strawberries – Strawberries are relatively low in pectin, but like most fruits the pectin content is higher when the berries are less ripe. As fruit ripens, the amount of natural pectin decrease. Therefore, under ripe fruit and lemon zest, provide just enough pectin to give this small batch jam a nice texture.
If the jam comes out too soft – Let’s say you pull the jam out of the refrigerator the next day and it’s softer than you like. Do not fear. It’s easy to save a jam that is too soft. Just pour the whole jar of jam in a skillet, heat on high, stirring constantly. Bring to a boil and boil for 1 – 2 minutes. Remove from the heat and pour back into the jar and let cool. This high heat in a wide skillet helps to quickly evaporate some of the liquid, helping the jam to thicken.
In the jam comes out too sticky – If the jam is too sticky it’s to spread it; however, don’t toss it. Add it to quick bread batter or knead it into yeast bread dough for a touch of sweet and spicy.
If you like your jams sweet and spicy like this Red Chile Strawberry Jam, then you might also enjoy some of my other sweet and spicy jams shown below. If you don’t want the heat and only want the sweet, then check out my Jams & Jellies category and a roundup of Quick & Easy Jams. All of these jams can be made in last then 30 minutes, makes 1 jar, and use no pectin.
Heaven ! Although too late for strawberry jamming this year I am keeping it for the next season since it must taste great !
Whoa, this would be a perfect addition to sandwiches! Love your sweet and spicy jam, MJ!!!
MJ, omg this jam! I love sweet and spicy but I never imagined strawberry and chilis together! I have to try it! How wonderful!
Thanks Kelly! I do hope you get a change to try it. It’s really, really good.
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my Indonesian licking will be liking this for sure…..
Chile on jams sounds delicious!!!
Thanks Dedy!
I was going to make some strawberry jam last week as the strawberries are in season now! I love that yours is with a nice kick. 😉
Thanks Amy! A kick it does have! 🙂
Love at first sight! And the thought of chili with those strawberries excites me! I love the combination of chilies with anything sweet. Great post.
Thanks so much Taruna! Chilies and strawberries are a very, very tasty combo. 🙂
I never thought of combining Chile and strawberry. This must taste really good.
It does taste SO good Peachy! Thanks!
I can imagine sweet strawberry with a spicy kick!
That’s definitely what you have here. 🙂
I am taken with this jam. What a snappy way to make a quick appetizer that will get
swiped off the plate. Plus I like to glaze meat with a fruit jam—like pork chops or chicken. This would be PERFECT. What a fab idea.
I don’t normally talk about ME, but please take note of the slight name change from Wild Goose Tea. New web design—whoopee and adding some new features along the way.
This jam would be great as a meat glaze. In fact, I’ve used it with pork and it’s great! I love your new look Carol and your name change. Can’t wait to see your new features.
This looks absolutely delicious! It kind of reminds me of a certain raspberry farm here! I love that this is an easy and spicy jam… I must give this a try!
I think I know of which farm you are referring to. 🙂 I love their raspberry chile. Thanks!
Sweet and spicy jams are my favorite kinds!! This sounds absolutely delicious.
Thanks Joanne!
I am an avid jam consumer, but I really love the idea of adding some heat to a fruit jam. This sounds fabulous. And I have some strawberries beaconing me from the fridge right now!
Thanks so much Laura! I hope you get to try this jam. It’s pretty awesome. 🙂
I do love strawberry jam but I’ve never tried it with chile. That would give the jam a great kick. Your jam is a very beautiful colour xx
Thanks so much Charlie!
I can imagine the taste of brie and spicy strawberry jam on top!!! That sounds very good! Ever since I started to enjoy more spice, I really like the spicy & sweet combination. In fact (probably due to age), I am less interested in just sweet stuff (what happened!?). This jam just hit my curiosity spot. Got to try it. And thanks for the cracker recommendation. I have seen that box before too, but it’s firs time someone recommended so I will try it!
Thanks so much Nami! It thrills me to see that you are getting use to spicy and actually enjoying it!! I do hope you’ll give this jam a try and do try those crackers. We love them!
Dear MJ,
I don’t have a sweet tooth but I love spicy foods so I would up the chilli ante for this recipe.
Oh my … you don’t have a sweettooth! Sometimes I wish I didn’t. 🙂 If you like it up, you can always up the chile. 🙂
Love the suggestion of making your own chili flakes. Never even thought about that! Sounds like a delicious jam.
Thanks so much! Making your own flakes is a great way to use up dried chile pods and also to have nice fresh flakes just when you need them.
Strawberries with chillies this sound really interesting. Will try to do this as I have some frozen strawberries from summer
Thanks Raymund! Making jam with frozen fruit can be tricky. I find I do have to cook it down longer to get the consistency that I like. Let me know if you try it and how it works out for you.
This is so funny. I bought 4 lbs of strawberries the other day and cut them up today to make jam. I got on your site to get your recipe again and Voila!!! Amazing as usual.
That is funny! Well, you know that we ride the same wave darlin! 🙂 Wish Brynn could eat chile. All of you would love this!
I love the sweet & spicy combination in this jam – it sounds super tasty and flavorful! Plus, strawberry jam is my favorite!
Thanks Amy!
Many moons ago, I bought some raspberry-chile jam at the Santa Fe FM that I have replicated at home but I never thought to do the same with strawberries. My strawberries are blooming so maybe I can do this soon.
Was the Raspberry chile jam from Heidi’s Farms? She makes a great one! You could definitely make this recipe with either strawberries or raspberries or both.
You bet I love sweet and spicy. I was just thinking of how nice it would be to have some sweet and spicy jelly to go with my pepper jack grilled cheese sandwich. I think I need to make this jam soon. 😉
thanks Linda! Oh this jam would go with that delicious grilled cheese of yours!
Love this jam and I love that tip about recooking the jam if it is too soft. I have done that and had thought of it, but was afraid to try. Now any tips on if it is overcooked? I am not the best at jam, but I try and this sounds fabulous!
Thanks so much Abbe! Glad I could help with the tip on soft jam. As far as overcooked jams and preserves, I use those in sauces and breads. There is a quick bread and a yeast bread on my website for which I used overcooked jams. Check out my bread recipe index for an orange marmalade bread and a fruit and nut yeast bread.
Oh my goodness! This recipe sounds killer good with the sweet from the strawberries with the bang from the chili. Brilliant! Sharing everywhere, of course!
You’re sharing everywhere is greatly appreciated my dear!! Thanks so much!
Just a quick update. I shared it on pinterest and it is getting shared like wild fire… How awesome is that?!
THANKS my dear friend! 🙂
Sweet and Spicy… sounds amazing!! I could eat a whole sleeve of crackers with this jam. 🙂
I could too. 🙂 Thanks Ramona!
Fantastic!! I can imagine the spices…..lovely lovely lovely!
Thanks Minnie!!
Love it MJ. I’ve had spicy red pepper jelly on many occasions (I tend to buy it around the Christmas holidays) and find the combination of sweet and spicy irresistible. But I’ve not tried it in jam before…does the lemon lend a sour note (does it come through in the overall taste?) sounds delish. Yes, with a chunk of soft cheese – my fave!!
Thanks so much Kelly! Red pepper jelly is a classic and we love it with grilled lamb, but I have to admit that we prefer jam over jelly, plus it’s easier to make one jar at a time. 🙂 You can’t even taste the lemon. It’s purpose is really just to add some pectin so the jam will gel and a bit of acid to balance the sweetness.
I DO love sweet and spicy and I’m thinking this would be delicious spread over brie and baked all warm and gooey. Um, guess I know what we’re putting on the menu for summer entertaining!
This jam and warm, gooey brie – awesome! 🙂 Thanks Judy!
Sweet and spicy..definitely my flavour.I totally love this jam, MJ.
Thanks so much Angie!
This looks so, so good MJ. The idea of pairing it with brie has my mouth watering 🙂
Thanks Viviane! The warm brie combo is awesome!
I love sweet and spicy sauces and yours looks delicious. I’ve never had jam that is spicy and it is a great idea. Many Asian sauces are sweet and spicy or sweet, sour, and spicy. Now you are inspiring me with this beautiful strawberry jam. Thank you! I hope you are having a great week, MJ. 🙂
Thanks so much Ray! I have some of those sweet and spicy Asian sauces and absolutely love them. To me, sweet and spicy is one of the best combos! Have a marvelous weekend my friend!
It’s sort of like Asian sweet chili sauce but strawberry – and better. I love this idea!
That’s a great comparison. Thanks Maureen!
This looks good! I love spicy, as you know. And we’ve been having a lot of toast lately (for breakfast), so more jam is always needed. 🙂 Love the ramekins! We had some like that, and once I put one in the microwave without thinking. Sparks flew! That gold rim, you know. 😉 Last time I’ll make that mistake!
Thanks so much John! Oh, I’ve done that with these dishes as well. Now there are little black spots where the sparks flew. 🙂 Having taught electronics for many years I should have known better. 🙂
Dear MJ, it never ceases to amaze me how often, in spite of our different food backgrounds, we think alike… If you look for a strawberry product in my pantry, the only one homemade stuff you will find is hot strawberry sauce 😉 Aji panca is my favourite chile for this, but most of all I love the strawberries mixed with fiery flavours. So addictive!
Your jam looks obviously utterly appealing to me and I’ll certainly try your recipe this summer. These crackers snacks make me think your jam canapés would make a sensational party snacks!
You’re too funny, but what you say is true!! Hot strawberry sauce sounds awesome! I almost use the aji panca in this jam but am saving it for another purpose at the moment. You’ll see soon. 🙂 The jam canapes would definitely be party sensation. Heating the brie in the oven or microwave makes this little snack even more delicious. Thanks for your comments as always Sissi.
This looks like a wonderful jam, MJ! Strawberry jam is my favorite of all, and would love to try this with some kick.I actually have some New Mexico red and Aleppo so I’m ready to try this. Maybe this week!
Thanks so much Susan! Always good to hear that people have NM red in their pantry. 🙂