Description
A perfectly balanced jalapeno jam that blends fiery spice with delicate sweetness, creating a versatile condiment ideal for cheese boards, meats, and even desserts.
Ingredients
Scale
- 16 large jalapenos (or 4 cups finely minced)
- 1 red bell pepper cut into chunks
- 1 cup apple cider vinegar
- 1.75 oz package Sure Jell powdered pectin
- 5 cups white granulated sugar
- Optional substitutions:
- Replace apple cider vinegar with white vinegar
- Substitute half jalapenos with poblano peppers
- Use coconut sugar instead of white sugar
- Add yellow bell peppers for color variety
Instructions
- Wash and dry all peppers, removing stems but keeping seeds if desired for more heat.
- Pulse peppers in a food processor until finely minced, not pureed. Measure 4 cups.
- In a heavy-bottomed pot, combine minced peppers, vinegar, and sugar. Stir until evenly mixed.
- Bring mixture to a rolling boil over medium-high heat, stirring constantly.
- Reduce to medium-low and simmer for 10 minutes, stirring occasionally.
- Stir in powdered pectin until completely dissolved. The mixture will thin briefly before thickening.
- Boil again for 1–2 minutes, then perform a gel test on a chilled plate. If it wrinkles slightly, it’s ready.
- Remove from heat and skim any foam from the surface.
- Transfer to sterilized jars and seal tightly for storage.
Notes
This jalapeno jam delivers the perfect balance of sweet and spicy heat. Store in sterilized jars; refrigerate after opening for up to 1 month. For longer storage, process jars in a boiling water bath for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 87
- Sugar: 21g
- Sodium: 3mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.3g
- Protein: 0.1g
- Cholesterol: 0mg