Spicy Jalapeno Jam Recipe

Introduction

Jalapeno jam is a vibrant, sweet-spicy condiment perfect for adding a kick to your favorite dishes. This homemade recipe balances the heat of fresh jalapenos with the sweetness of sugar and a touch of tang from apple cider vinegar, creating a versatile spread that’s easy to make.

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: Prepare the jalapenos and red bell pepper by washing, drying, and chopping them into chunks.
2. Step 2: Place the chopped peppers into a food processor and pulse until finely minced, aiming for a total of 4 cups of minced peppers for the jam.
3. Step 3: In a large, heavy-bottomed pot, combine the minced jalapenos and red bell pepper with the apple cider vinegar and sugar. Stir well to mix.
4. Step 4: Bring the mixture to a boil over medium-high heat while stirring constantly. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally.
5. Step 5: After simmering, add the powdered pectin and stir until it completely dissolves.
6. Step 6: Increase the heat to medium-high and bring the mixture back 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 and letting it cool for a minute. If it sets to your liking, it’s ready; if not, continue boiling for another minute and test again.
8. Step 8: Remove the pot from heat and skim off any foam that formed on the surface.
9. Step 9: Carefully ladle the hot jam into jars and allow it to cool before storing in the refrigerator.

Tips & Variations

• For a milder jam, remove the seeds and membranes from the jalapenos before mincing.
• Add a few garlic cloves or a teaspoon of grated ginger for extra flavor complexity.
• Use lime juice instead of apple cider vinegar for a citrusy twist.
• Make sure to use a heavy-bottomed pot to prevent the jam from burning.

Storage

Store jalapeno jam in airtight jars in the refrigerator for up to 3 weeks. When ready to use, allow it to come to room temperature or gently warm it to enhance its spreadability. Avoid double-dipping to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pepper?

Yes, you can substitute jalapenos with fresno or serrano peppers for a different heat level and flavor profile.

Do I need to refrigerate the jam?

Yes, since this recipe is not processed for shelf-stability, refrigerate the jam promptly to keep it fresh and safe to eat.

Spicy Jalapeno Jam Recipe

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★★★★★

4.5 from 146 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: Approximately 4 cups of jam 1x

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Description

This vibrant and spicy Jalapeno Jam combines the heat of fresh jalapenos with the sweetness of sugar and the tang of apple cider vinegar, balanced perfectly with the crisp flavor of red bell pepper. Quick to prepare using a stovetop simmering method, this jam is an excellent condiment to add a kick to sandwiches, cheeses, and grilled dishes.

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Ingredients

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Vegetables

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

Other Ingredients

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

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Instructions

1. Prepare the peppers: Thoroughly wash and dry the jalapenos and red bell pepper. Cut the jalapenos and bell pepper into chunks to prepare for mincing.
2. Process the peppers: Place the chopped jalapenos and bell pepper into a food processor. Use the pulse/chop setting to finely mince until you have a total of 4 cups of minced peppers, ensuring the pieces are small enough to blend smoothly into the jam.
3. Combine initial ingredients: In a large, heavy-bottomed pot, combine the minced peppers with the apple cider vinegar and white granulated sugar. Stir the mixture well to evenly distribute the ingredients before heating.
4. Simmer the mixture: Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly to prevent burning. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes, stirring occasionally to meld the flavors and dissolve the sugar.
5. Add the pectin: After simmering, stir in the powdered pectin completely to help the jam set properly. Make sure there are no lumps and it is fully incorporated.
6. Bring to a rolling boil: Increase the heat back to medium-high and bring the mixture to a rolling boil again. Boil for 1-2 minutes while stirring constantly to activate the pectin and thicken the jam.
7. Test for consistency: Perform a gel test by placing a small amount of hot jam on a chilled plate. Allow it to cool for a minute. If it sets to your liking, the jam is ready. If not, continue boiling for another minute and test again until desired thickness is achieved.
8. Finish and jar the jam: Remove the pot from heat and skim off any foam that formed on top. Carefully ladle the hot jalapeno jam into sterilized jars and allow them to cool. Store the jars in the refrigerator for preservation.

Notes

• Adjust the number of jalapenos to control the heat level of the jam.
• Use gloves when handling jalapenos to avoid skin irritation.
• Ensure jars and lids are sterilized before filling to extend shelf life.
• The jam can be stored in the refrigerator for up to 3 weeks.
• This jam pairs wonderfully with cream cheese, crackers, or as a glaze for grilled meats.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: American

Keywords: Jalapeno Jam, Spicy Jam, Homemade Jam, Pepper Jam, Condiment, Preserves, Sweet and Spicy