Growing up next to strawberry fields, it always felt totally normal to come home with buckets of berries and turn them into jam by the kilo. I did the same thing again this season when I was back home for a visit.

As a kid, of course I loved the classic sweet version the most — and let’s be honest, I still do. It’s a full-on flavor bomb, especially on fresh brioche or a warm breakfast roll.

I’ve started experimenting with jam versions that have a bit more edge—like this one. This strawberry-chili-lime batch is a standout, right up there with my Strawberry–Ginger Chutney with Cumin and Mustard Seeds. The sweetness is still there, but the chili adds just enough heat to wake everything up, and the lime keeps it bright and fresh. It’s not overpowering—just a subtle twist that makes the whole thing more interesting.

Also pairs surprisingly well with oatmeal for breakfast - the sweetness balances the heat and the lime adds a bright lift that cuts through the creaminess. A little unexpected, but totally works.

A little highlight for me is always stopping by my favorite neighborhood farm store to pick out the perfect bread for whatever jam is waiting at home. This time I went with sourdough ciabatta 🙂

Print Recipe

Strawberry–Chili Jam with Lime

Sweet, sharp and fresh - this jam brings a touch of street-food energy to toast and pairs nicely with cheese, dosas or a sandwich.

Prep Time15

Cook Time15

Course: jam

Servings:

Calories: 57kcal

Ingredients

500 g ripe strawberries
250 g jam sugar 2:1 ratio
½ red chili very finely minced and deseeded (add more or less to suit your heat level)
Zest and juice of 1 organic lime

US Customary - Metric

Instructions

Prep the berries: Rinse and hull the strawberries, then halve, crush or briefly purée them, depending on how chunky you want the jam.
Combine everything: In a large pot, mix the strawberries with the jam sugar, minced chili, lime zest and lime juice. Let the mixture stand for about 10 minutes so the sugar can draw out some juice.
Bring to a boil: Stirring constantly, bring the mixture to a rolling boil and cook for 3–4 minutes. Keep it moving so nothing sticks.
Check the set. Drop a little jam onto a chilled plate. If it firms up after a moment, it’s ready.
Jar it: Ladle the hot jam into sterilised jars, seal immediately and turn the jars upside down for 5 minutes to create a vacuum.

Notes

Use ripe, not overripe fruit: Go for fully ripe strawberries for the best flavor and natural pectin. Overripe berries can make the jam too watery and harder to set.
Balance the heat: If you're unsure how spicy your chili is, start with half. Taste after two minutes of boiling and adjust — it's easier to add heat than to take it away.
Mind the set: Strawberries are low in pectin, so even with jam sugar, very juicy fruit may need an extra minute of hard boiling. A teaspoon of lemon juice can also help. Chill a small plate in the freezer before starting — it’s the easiest way to test the set.
Stay close: Strawberries cook down quickly. Stir regularly and keep an eye on the heat to prevent scorching.
Keep it bright: Add lime zest at the beginning to infuse, but hold back a teaspoon of juice to stir in off the heat for a fresh citrus lift. Lime juice also helps the jam gel and keeps the color vibrant.
Skim the foam: Removing foam before filling the jars helps keep the jam clear and improves the final texture.
Storage: Store in sterilised jars. Once opened, the jam will keep in the fridge for up to 3 weeks. Unopened, it should last 6–8 months in a cool, dark place.

Twist Ideas

Add ¼ teaspoon lightly toasted cumin seeds for a subtle earthy note.
Swap half the sugar for palm sugar or jaggery to deepen the caramel flavor.
Stir in a tablespoon of chopped fresh basil or mint at the very end for a herbal lift.
Finish with a pinch of freshly ground black pepper to accentuate the heat.
Replace lime with Meyer lemon zest and juice for a sweeter, floral citrus profile.

Nutrition