Strawberries are hitting the shelves, so pick up some extra to make this Small Batch Strawberry-Serrano Refrigerator Jam. Seasonally delicious and so easy to make, you’ll find many ways to enjoy it!
When my husband had the idea to head out for brunch this past Sunday, I was definitely excited — it’s one of my favorite things to do! Neither of us really thought about the fact that it was Mother’s Day (in all fairness, both our moms live out of town).
Although we got seated quickly at a great spot in town, the service was oh, so sloooooooow, and we ended up getting our meals at different times. Toss in an unusually windy day with patio umbrellas tipping over and crashing hanging lights to the ground, and you’ve got yourself a lame brunch. A little exciting, but basically a lame dining experience.
I guess we should have stayed home and made biscuits topped with my small batch strawberry-serrano refrigerator jam. That would have been so much better!
When I think about making jam, I think about my mom in the basement prepping jars for canning, then filling them full with delicious home-grown fruit. The best part of her canning was being able to have wonderful fruit spread whenever you wanted it, all year long.
Small batch strawberry-serrano refrigerator jam combines two great flavors:
You’ll love the sweet, sweet strawberries that mingle with the spicy serrano pepper. It’s a bit out of the ordinary, and totally amazing!
There’s no fuss or muss involved to make this jam. Doesn’t that sound good to you? It’s almost like fast food for jam — but with none of the bad stuff included!
I’ve never canned big quantities of jam before myself, but this small-batch version is perfect for my household. And since it’s super easy to make, it’s easy to whip up a jar whenever the mood strikes.
I’ve made a small-batch jam before using chia seeds: blackberry-thyme chia seed jam. This jam is thickened by the chia seeds, and the fresh fruit gives it all the good flavor.
If you like savory jams, you’ll love my recipe for Roasted Brussels Sprouts with Chipotle-Bacon Jam, and my recipe for Tomato-Bacon Jam with Avocado Toast. These are both a little out of the ordinary, too, and delicious.
I promise that you won’t think the serrano pepper brings more heat than needed to this jam. I served it both as a topping on crackers spread with Brie cheese, and drizzled over vanilla ice cream. Mmmm!
** A few things to keep in mind if you make this jam:
1) it’s a little on the thin side (and that’s what makes it a perfect topping to that vanilla ice cream). You can definitely use it like you do other jams, but it’s not super thick.
2) because this jam isn’t made using standard preserving or canning techniques, it will only last for about a week-and-a-half in the fridge, and it yields just the right amount.
Whenever the mood hits, make yourself a batch of this jam. Use it to top anything from waffles to toast to crackers to ice cream (my personal favorite)!
Patricia Conte/Grab a Plate
Yields 12 ounces
You'll love this jam made with the season's fresh fruit!
- 2-1/2 cups fresh strawberries, hulled, and cut into 1/4-inch pieces
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon Serrano pepper, seeds and membrane removed, minced
- Add all the ingredients to a large sauce pan over medium-high heat. Stir to mix.
- Bring the mixture to boil, stirring, for 2-3 minutes.
- Reduce the heat to medium and cook, stirring occasionally, for about 10 minutes. Drizzle a bit of the mixture on a plate. If it’s a bit thin, continue to cook for another 5-8 minutes.
- Remove from the heat and allow to cool slightly. Transfer to a clean glass jar. When completely cool, add a lid to the jar and refrigerate.
- Use this as you would any other jam, although you should note that this jam may be a little thinner than others.
This jam is a bit thinner than most, and it will last only about a week-and-a-half in the refrigerator.