Jalapeno Pepper Jam

Jalapeno Pepper Jam
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Great news, everyone! My cookbook, 30 Minute Dinner Recipes, will be available for purchase on TUESDAY October 13, which is tomorrow! Woo Hoo! Watch for a fun giveaway post coming tomorrow which will include details on how and where you can purchase the book.  I’m super excited about it and hope you will love it. Thank you for the great support you have shown me since I announced the book.  I so appreciate your comments and emails of encouragement here on the blog and on Instagram and Facebook. For more details about the book click HERE.

Now, let’s talk about the delicious sweet heat that exists in today’s recipe.

Have you ever tried Jalapeno Pepper Jam before? I hadn’t until a few weeks ago when my dear friend Cindi brought me a jar she’d made from the abundance of jalapeno peppers she grew in her garden. We spread cream cheese on Ritz crackers, added a small spoon full of Cindi’s jam and fell in love, people. The jam combines spicy heat and sweet goodness all in one convenient jar. We are hooked on the stuff! I couldn’t help but grab the recipe from Cindi (she found it here) and make a batch myself. Especially considering the giant sized ziploc bag of jalapeno peppers she so lovingly bestowed upon me. I don’t think I will ever need to buy another jalapeno pepper in my entire lifetime, truly! Lucky for me, jalapeno peppers  keep well in the freezer.  Please feel free to come over and extract one or two or twenty from my freezer if you find yourself jalapeno-less in the coming future. 🙂

This jam is great to keep on hand to use as a last minute party appetizer, gang.  Last weekend I spread a thin layer of cream cheese on a large plate and poured a (half pint) jar on top. We dipped crackers and tortilla chips into it and loved every minute of it.

If you are new to canning, this is a pretty easy recipe to start with. You should be able to make one batch in under an hour. Not bad, yes? I hope some of you get a chance to try it!

Jalapeno Pepper Jam  from Jamie Cooks It Up!

Let me show you how to make it happen!

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***Before you begin, be sure to wash and dry your jars.***

1. You will need 4 total cups of finely chopped jalapeno and bell peppers. I used 1 large red bell pepper, 1 large green pepper and 10 jalapeno. Some of my jalapeno are red (as you can see from the picture). My friend Cindi grew them in her garden. Aren’t they pretty!

Now, before you start chopping..

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Be sure to put some rubber gloves on. The seeds in the jalapeno peppers will burn you. Honestly, they really will. Trust a girl who knows from a previous bad experience.

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2. Chop the ends from the jalapeno and bell peppers.

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Chop them into small pieces. I use (and love) this Progressive Fruit and Vegetable Chopper.

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Chop enough to equal 4 cups. I opted to leave all of the seeds in, which ended up being a nice amount of heat. You can leave some of them out if you are looking for a more mild jam.

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3. Pour the chopped peppers into a large pot. Sprinkle 1 (1.75 ounce) package of pectin over them and stir to combine.

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4. Add 1 C apple cider vinegar. Bring the mixture to a boil over medium high heat.

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5. Once you have a rolling boil, add 5 cups granulated sugar. Stir it well, making sure that all of the sugar is dissolved.
6. Stirring constantly, bring it back to a rolling boil. Allow it to boil for 1 minute then remove it from the heat.

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7. Carefully pour the hot jam into pint-sized jars.

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8. Take a wet paper towel and clean the rim of the jars, making sure there isn’t any jam sticking to it. This will help you get a nice, clean seal.

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9. Place a lid and ring onto the top of the jars. Make sure you are using new lids. Lids that have been used in the past won’t seal properly for you. Place the jars in a water bath canner and process for 15 minutes.

Jalapeno Pepper Jelly with Crackers

Store in a cool, dry place. Refrigerate after opening.

This jam is wonderful served with cream cheese and Ritz crackers.

Here’s the handy printable…

Jalapeno Pepper Jam

Total Time: 1 hour

Yield: 7 half pint jars

Ingredients

4 C finely chopped bell and jalapeno peppers
1 (1.75 ounce) box pectin
1 C apple cider vinegar
5 C sugar

Instructions

***Before you begin, be sure to wash and dry your jars.***
1. You will need 4 total cups of finely chopped jalapeno and bell peppers. I used 1 large red bell pepper, 1 large green pepper and 10 jalapeno. Some of my jalapeno are red (as you can see from the picture). My friend Cindi grew them in her garden. Aren't they pretty!
Now, before you start chopping..
Be sure to put some rubber gloves on. The seeds in the jalapeno peppers will burn you. Honestly, they really will. Trust a girl who knows from a previous bad experience.
2. Chop the ends from the jalapeno and bell peppers.Chop them into small pieces. I use (and love) this Progressive Fruit and Vegetable Chopper.Chop enough to equal 4 cups. I opted to leave all of the seeds in, which ended up being a nice amount of heat. You can leave some of them out if you are looking for a more mild jam.
3. Pour the chopped peppers into a large pot. Sprinkle 1 (1.75 ounce) package of pectin over them and stir to combine.
4. Add 1 C apple cider vinegar. Bring the mixture to a boil over medium high heat.
5. Once you have a rolling boil, add 5 cups granulated sugar. Stir it well, making sure that all of the sugar is dissolved.
6. Stirring constantly, bring it back to a rolling boil. Allow it to boil for 1 minute then remove it from the heat.
7. Carefully pour the hot jam into pint-sized jars.
8. Take a wet paper towel and clean the rim of the jars, making sure there isn't any jam sticking to it. This will help you get a nice, clean seal.
9. Place a lid and ring onto the top of the jars. Make sure you are using new lids. Lids that have been used in the past won't seal properly for you. Place the jars in a water bath canner and process for 15 minutes. The lids will make a popping sound once they have sealed. You can check to be sure they have sealed by pressing your finger in the center of the lid. If it's firm, you are good to go. If it has some give to it, the lid hasn't sealed and will need to be processed in the water bath canner for a longer period of time.
Store in a cool, dry place. Refrigerate after opening.
This jam is wonderful served with cream cheese and Ritz crackers.
http://jamiecooksitup.net/2015/10/jalapeno-pepper-jam/

Recipe from My Kitchen Addiction



Post a comment!

19 Comments

  1. 1
    October 12, 2015 at 12:43 pm

    I have one that I got from Paula Dean years ago..been making this fabulous stuff for years..it is soooo good on pork chops and aggie rolls..burritos etc.

  2. 2
    October 12, 2015 at 12:53 pm

    I love the jalapeno jelly with cream cheese. I have to tell yu something cute. I was at a church potluck one day and two little boys were going through the line. One of them said,” Why would they put green jello on that butter?” I laughed out loud. It was so funny.

    Thanks for sharing this recipe.

    Wishes for tasty dishes,
    Linda

  3. 3
    Michelle L.
    October 12, 2015 at 1:53 pm

    Love to put it on turkey or roast beef sandwiches!

  4. 4
    Bridget
    October 15, 2015 at 9:16 pm

    My friend gave me a little jar for Christmas one year and I wish it was bigger 🙂 So glad to have a recipe now.

  5. 5
    January 28, 2016 at 12:03 am

    I am going to have to make this. It was so tasty with the cream cheese I think I could have eaten half the plate!

  6. 6
    Barbara
    July 29, 2016 at 8:46 am

    I love this stuff, this recipe sounds amazing and best of all easy…

  7. 7
    susana juarez
    November 8, 2016 at 2:07 pm

    Thank you very much. Delicious. The colors are beautiful.

  8. 8
    susana juarez
    November 8, 2016 at 2:16 pm

    This recipes are wonderful but I live in Mexico and as the dollar is it very expensive to buy them here, but thanks again for sharing 🙂

  9. 9
    Kara
    March 21, 2017 at 11:03 am

    I just made this, it’s in the water bath right now. Very easy recipe and a great way to make use of the case of jalapenos my husband brought home unexpectedly. Tastes great so far, can’t wait to use it with cream cheese, pork chops, and so on. It’s so versatile and a good substitute for Thai Sweet Chili Sauce.

    • 10
      Jamie
      March 22, 2017 at 11:31 am

      Kara,
      Hope you love it as much as we do!
      Best,
      ~Jamie

  10. 11
    sherri
    August 14, 2017 at 5:27 pm

    I use this with zesty cocktail sauce and minced onions for my cocktail meatballs. It’s always a hit and everyone loves them.

  11. 12
    Dan
    September 1, 2017 at 5:02 pm

    Hello and thank you for this recipe. I have been given a large abundance of jalapenos and am wondering if I could substitute fruit in lieu of the bell peppers? Maybe oranges and its peel for instance?

  12. 13
    Donna Hathaway
    September 9, 2017 at 5:25 am

    Can you use Stevia in place of the sugar??

  13. 14
    Shirley
    October 6, 2017 at 8:14 pm

    Can I bring everything to a boil and pour into hot jars instead of a hot water bath?

  14. 15
    esme
    October 8, 2017 at 8:41 am

    sounds great. just finished making tomato jam going to do this one today. thanks for the recipe

  15. 16
    April
    October 22, 2017 at 4:41 pm

    Just made this last night! It’s DELICIOUS! Our new favorite thing!!

    • 17
      Karrie
      November 9, 2017 at 2:47 pm

      After water bath did it take a bit for it to thicken up?? Just finished a double batch and hoping it needs to cool to thicken thanks in advance

  16. 18
    Cindy
    October 22, 2017 at 6:45 pm

    How can I make this with freezer pectin instead of cooking it?

  17. 19
    TealStar
    October 25, 2017 at 11:22 am

    That looks awesome but if I am going to use this fairly quick, say a few weeks, do I really need to put it in the bath? As a Brit I am unused to having to do this I like to reuse jars etc and having to buy new lids and rings is pretty costly. Thank you in advance!

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