Easy-Peasy Strawberry Jalapeño Cast-Iron-Skillet Jam

Easy-Peasy Strawberry Jalapeño Cast-Iron-Skillet Jam

I am going camping this weekend with my foodie camping friends, and I assigned myself appetizers. I always like baguette slices dipped in melted brie with pepper jelly on top, so I figured that would be a good one to try to make over the campfire.

Not only am I going to try to make it over the campfire, I decided to make my own jam for the first time in my entire life. And whoah, it is good. It is so good, in fact, that I made another batch so that I can give some to a friend this week. And I don’t even eat jam!

Adapted ever-so-slightly from For the Love of Cooking.

Strawberry-Jalapeno Cast Iron Skillet Jam

Makes: 1/2 pint

Prep time: 10 min

Cook time: 30 min


  • 16 oz clamshell ripe strawberries
  • 1/2 c granulated sugar
  • Juice of 1/2 large lemon
  • Zest of 1/2 large lemon
  • 1 jalapeno


  1. Rinse strawberries, cut off green tops, cut in half lengthwise (or fourths, if they are very large).
    cast iron skillet strawberry
  2. Rinse jalapeno, cut in half lengthwise and remove seeds and pulp. Dice very small.
  3. Place strawberries into cast iron skillet (I used my no. 8 Griswold Slant Logo EPU – it’s 10.5″ in diameter). Add jalapeños and sugar.
    cast iron skillet jalapeno strawberry
  4. Zest 1/2 of a large lemon into the skillet, then juice 1/2 lemon over the mixture in the skillet.
  5. Heat on low, stirring frequently, for about 30 minutes. Once you can move the mixture to the side of the pan and have it not run back, it’s done!

    cast iron skillet strawberry jalapeno jam recipe
    It’s done!
  6. Remove from heat. Let cool slightly (about 5 minutes).
  7. Pour into half-pint jar. Let cool. Once cooled, cover tightly and place in refrigerator.

cast iron skillet strawberry jam jalapeno lemon sugar


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