Recipe

Quick and Easy Smoky Spicy Strawberry Jam

A small batch strawberry jam with a whisper of smoke and a warm chile kick. Ready fast, great on toast, and even better on savory stuff.

By Matt Campbell

•

4.8

A small glass jar of deep red strawberry jam with visible seeds on a wooden cutting board, with fresh strawberries and a spoon nearby

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Strawberry jam is usually sweet, sunny, and kind of polite. This one shows up in a leather jacket.

We take peak strawberries, add a little smoked paprika for that subtle campfire vibe, then finish with a controlled amount of heat from chile. The result is bright and fruity up front, then you get that cozy smoky note, then a gentle burn that makes you go back for another swipe.

It is also fast. No canning project. No mystery thickeners. Just a quick simmer. Texture note: this is a quick refrigerator jam, so it sets softer than pectin-heavy store jam and thickens more as it chills.

Strawberries being mashed in a saucepan with sugar and lemon juice on a stovetop

Why It Works

Small batch and low drama: This makes about 1 1/2 cups, so you can knock it out and actually finish the jar.
Big flavor without weird ingredients: Strawberries, sugar, lemon, and a couple spices do all the heavy lifting.
Thickened the simple way: We reduce it until glossy and spoonable, then it sets more as it cools.
Custom heat level: You can keep it friendly or make it flirt with danger.

Pairs Well With

Storage Tips

How to Store It

Refrigerator: Let the jam cool completely, then transfer to a clean jar with a tight lid. Refrigerate for about 2 weeks. Use clean utensils (no double dipping), and discard if you see mold or notice any off smells.

Freezer: Spoon into a freezer-safe container, leaving a little headspace. Freeze for up to 3 months for best flavor. Thaw overnight in the fridge and stir well before using.

Important note: This is a quick refrigerator jam, not a shelf-stable canning recipe. If you want pantry storage, you will need a properly tested water bath canning method.

Quick jar note: For fridge jam, a clean jar washed in hot soapy water and fully air dried is perfect.

A hand placing a sealed jar of strawberry jam onto a refrigerator shelf

Common Questions

How spicy is this jam?

At the amounts listed, it is a gentle warmth, not a mouth-on-fire situation. If you are cooking for kids or heat shy folks, start with a small pinch of chile flakes and taste near the end.

What makes it smoky?

Smoked paprika. It adds a subtle smoky backbone without tasting like barbecue sauce. Use sweet smoked paprika for mellow smoke, or hot smoked paprika if you want smoke plus extra heat.

Can I use frozen strawberries?

Yes. Thaw first, include any juices, and expect the cook time to run a few minutes longer because of the extra water.

How do I know when it is thick enough?

Use the cold plate test: put a small plate in the freezer before you start. When you think the jam is ready, spoon a little onto the cold plate and wait 30 seconds. Drag your finger through it. If it wrinkles slightly and holds the line, you are set.

Can I cut the sugar?

A little, yes, but sugar helps with both texture and refrigerator keeping quality. If you reduce it too much, the jam will be looser and more tart. I recommend starting with 1/2 cup sugar, then adjusting near the end of the simmer after the strawberries break down.

Do I need pectin?

No. Strawberries are relatively low in pectin, so this is meant to be a softer-set jam. Lemon juice helps, but most of the thickening comes from reducing the mixture until glossy, then letting it firm up as it chills.

What if I accidentally overcook it?

If it turns too thick once chilled, warm it gently with a tablespoon or two of water and stir until it loosens back up.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan, preferably heavy-bottomed
Wooden spoon or silicone spatula
Potato masher or fork (optional, for texture control)
Microplane or zester (optional, if using lemon zest)
Measuring cups and spoons
Clean jar or airtight container for storage
Small plate for the cold plate test (optional but helpful)

I started making small batch jam when I realized two things: one, I will absolutely buy a giant clamshell of strawberries on a good mood day, and two, I will absolutely forget about them two days later.

This version happened during a what if moment with smoked paprika sitting next to the stove after taco night. I tried a pinch in a bubbling pot of strawberries and it just clicked. The fruit stayed bright, but the smoke made it feel grown up and the chile made it feel alive. Now I keep a jar in the fridge for everything from toast to cheese boards to last minute pan sauces.