Ingredients
Scale
- 1 lb fresh strawberries, hulled and sliced
- 8–10 fresh jalapeños, thinly sliced
- 1 cup apple cider vinegar, labeled 5% acidity
- 2 cups granulated sugar
- ½ cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes, optional
- 1 small cinnamon stick, optional
Instructions
- Wash and prepare the strawberries. Wearing gloves, slice the jalapeños, removing some ribs and seeds if desired.
- Combine vinegar, sugar, honey, lemon juice, salt, ginger, and optional flakes and cinnamon in a large nonreactive saucepan. Heat, stirring until sugar dissolves, and bring to a gentle simmer.
- Add jalapeños and simmer for 4–5 minutes.
- Fold in strawberries and simmer gently for 3–4 minutes, just until softened. Avoid vigorous stirring.
- Remove from heat, stir in vanilla, and remove the cinnamon stick. Rest 10–15 minutes.
- Divide into clean heat-safe containers and refrigerate promptly, within 2 hours of preparation.
- Chill at least 4 hours. Use clean utensils and consume within 3–4 days under the conservative storage approach above, or freeze extra portions promptly.
Notes
- The finished mixture is spoonable, not necessarily a thick jam.
- Heat varies with the jalapeños; eight to ten peppers can produce a spicy batch.
- This recipe is not validated for canning or a two-week refrigerated shelf life.
- Exact nutrition has not been calculated. The original calorie estimate is not retained.