Jalapeno Jam Recipe

Introduction

This jalapeno jam is a perfect balance of spicy heat and sweet tang, ideal for adding a flavorful kick to your cheese boards, sandwiches, or grilled meats. Made with fresh jalapenos and a touch of red bell pepper, it’s easy to prepare and a great way to preserve the bold flavors of summer peppers.

Ingredients

• 16 large jalapenos (or 4 cups finely minced)
• 1 red bell pepper (cut into chunks)
• 1 cup apple cider vinegar
• 1.75 ounce package Sure Jell powdered pectin
• 5 cups white granulated sugar

Instructions

1. Step 1: Wash, dry, and chop the jalapenos and red bell pepper into chunks.
2. Step 2: Place the chopped peppers in a food processor and use the pulse or chop setting until finely minced, totaling 4 cups.
3. Step 3: In a large, heavy-bottomed pot, combine the minced peppers, apple cider vinegar, and sugar. Stir well to mix.
4. Step 4: Bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, reduce to medium-low and simmer for about 10 minutes, stirring occasionally.
5. Step 5: Stir in the powdered pectin until fully dissolved.
6. Step 6: Increase the heat to medium-high and return the mixture to a rolling boil. Boil for 1-2 minutes, stirring constantly.
7. Step 7: Test the jam’s consistency by placing a small amount on a chilled plate. Let it cool for a minute; if it sets to your liking, it’s done. If not, boil for another minute and test again.
8. Step 8: Remove the pot from heat and skim off any foam from the surface.
9. Step 9: Carefully ladle the hot jam into sterilized jars and allow to cool. Store in the refrigerator.

Tips & Variations

• For less heat, remove the seeds and membranes from the jalapenos before mincing.
• Add a clove of garlic or a small piece of fresh ginger while simmering for extra depth of flavor.
• Swap apple cider vinegar with white wine vinegar for a milder acidity.
• Use fresh lime juice instead of vinegar for a brighter citrus note.

Storage

Store the jalapeno jam in the refrigerator in airtight jars. It will keep well for up to 3 weeks. To reheat, gently warm the jam in a saucepan over low heat, stirring occasionally. Always use a clean spoon to avoid contamination and extend shelf life.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I can jalapeno jam for long-term storage?

Yes, jalapeno jam can be canned using a water bath canning method to preserve it for several months. Make sure to follow proper sterilization and processing guidelines to ensure safety.

How spicy is this jalapeno jam?

The heat level depends on the jalapenos used and whether you include the seeds and membranes. Removing seeds reduces spiciness significantly. Overall, it offers a pleasant, medium heat balanced by sweetness.

Jalapeno Jam Recipe

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★★★★★

4.7 from 76 reviews

This spicy and sweet Jalapeno Jam combines the fiery heat of fresh jalapenos with the sweetness of sugar and the tanginess of apple cider vinegar, balanced perfectly with red bell pepper. This versatile jam is easy to make using a stovetop method and is perfect as a condiment for cheese boards, sandwiches, or grilling dishes.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: About 4 cups of jalapeno jam 1x
• Category: Condiments
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 16 large jalapenos (or 4 cups finely minced)
• 1 red bell pepper (cut into chunks)

Liquids & Others

• 1 cup apple cider vinegar
• 1.75 ounce package Sure Jell powdered pectin
• 5 cups white granulated sugar

Instructions

1. Prepare the Peppers: Wash, dry, and chop the jalapenos and red bell pepper into chunks to ready them for mincing.
2. Minced Peppers: Place the chopped jalapenos and red bell pepper in a food processor and use the pulse/chop setting until they are finely minced, yielding about 4 cups of minced peppers total.
3. Combine Ingredients: In a large, heavy-bottomed pot, mix the minced jalapenos and red bell pepper with the apple cider vinegar and white granulated sugar, stirring well to combine all ingredients evenly.
4. Initial Boil: Bring the mixture to a boil over medium-high heat while stirring constantly to prevent sticking or burning.
5. Simmer: Reduce heat to medium-low and let the mixture simmer for about 10 minutes, stirring occasionally to meld flavors and reduce liquid slightly.
6. Add Pectin: Stir in the powdered pectin thoroughly until fully dissolved for proper jam setting.
7. Second Boil: Increase the heat back to medium-high and bring the mixture to a rolling boil again, boiling for 1-2 minutes with constant stirring to activate the pectin.
8. Check Consistency: Perform a gel test by placing a small amount of hot jam on a chilled plate, letting it cool for a minute. If it sets to the desired firmness, it’s ready; if not, boil another minute and test again.
9. Finish: Remove the pot from heat and skim off any foam that formed on the surface for clarity.
10. Jar and Store: Carefully ladle the hot jalapeno jam into sterilized jars and allow to cool before storing in the refrigerator.

Notes

• Ensure to wear gloves when handling jalapenos to avoid skin irritation.
• Adjust sugar quantity slightly if you prefer less sweetness or more tartness.
• For longer storage, process jars in a water bath canner following proper canning guidelines.
• Use fresh, firm jalapenos and bell peppers for best flavor and texture.

Keywords: jalapeno jam, spicy jam, pepper jam, condiment, homemade jam, jalapeno recipe