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!
Let me show you how to make it happen!
***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.
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…
Ingredients
Instructions
Recipe from My Kitchen Addiction
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.
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
Love to put it on turkey or roast beef sandwiches!
My friend gave me a little jar for Christmas one year and I wish it was bigger 🙂 So glad to have a recipe now.
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!
I love this stuff, this recipe sounds amazing and best of all easy…
Thank you very much. Delicious. The colors are beautiful.
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 🙂
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.
Kara,
Hope you love it as much as we do!
Best,
~Jamie
I use this with zesty cocktail sauce and minced onions for my cocktail meatballs. It’s always a hit and everyone loves them.
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?
Can you use Stevia in place of the sugar??
Can I bring everything to a boil and pour into hot jars instead of a hot water bath?
I poured mine into hot steralized jars and sealed with steralized lids. Make sure u wipe off rims before topping with seal.No water bath needed. You will hear lids pop then you know they are sealed.
One caution for not doing the water bath step – a sealed lid doesn’t equal a sterilized product. It just means there was enough heat differential in the jar that it sealed when cooling. You might be fine but I never though skipping the water bath was worth the risk. Sugar makes a lot of nasty things grow.
sounds great. just finished making tomato jam going to do this one today. thanks for the recipe
Just made this last night! It’s DELICIOUS! Our new favorite thing!!
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
Followed directions to the letter. All lids sealed in water bath. Still very runny. Will it jell? I made this for gifts and now it looks like it’s not going to work. Someone else asked about this with no response reply. Will I need to start all over again?
I made a few batches today and the first batch with only the one package of pectin and yes it was about the consistency of syrup but in the later batches I used a package and a half to two packages and the consistency was much better and thicker.
How can I make this with freezer pectin instead of cooking it?
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!
Mine stayed the consistency of syrup. How do I fix that?
Mine too! Please reply.
Cook it to 222°F.
Followed the recipe to a “T”. Delicious but very thin/runny. Delicious but disappointed.
I had to use more pectin
I used a box and half to two boxes per batch
Cook it to 222°F.
How many jars does this recipe make?
Hey folks with runny jam, you can open and keep cooking it down. Use a thermometer when boiling; the jam is done once the temperature reaches 222F. In future use 6 cups of sugar instead of 5.
Sure Jell has a recipe for Hot Pepper Freezer Jelly. It uses pickled jalapenos in place of fresh but it’s easy and absolutely to die for!!!
Is this 4 cups of jalapenos and 4 cups bell peppers or 4 cups combined?
Yes 4 cups combined!
Can you add onions to this jalapeno jam?
Hi Greta,
Thanks for your question. The onions would definitely alter the taste, but I imagine it would be in a good way. Let me know if you try it and how it turns out.
Best of luck to you!
~Jamie
Hi, i added one vidalia onion and it was delicious. 🙂 such an easy recipe!
Julie
How long will it last once open and in the fridge?
Steve,
Thanks for your question. It should last for several weeks in the fridge.
Best of luck!
~Jamie
How long will this keep once jarred? I made this recipe one year ago today (thanks fb memories) & I still have a jar unopened. Is it still good?
Thanks. I love the recipe!
Amanda,
It should be good still, if it was canned properly.
Best of luck!
~Jamie
Thank you for sharing this recipe! I loved it and served with crackers and cream cheese like you did. So yummy!!
https://adayinthelifeofamissionarywife.blogspot.com/2018/08/what-did-i-grow.html
Kami,
Looks great! Hope you enjoy the jars you made.
Best of luck,
~Jamie
How many jars does it make
question. I made this, but all the good stuff floated to the top, what’d i do wrong?
Just made some cranberry jalapeno jam and raspberry jalapeno jelly, using this recipe as the base. Both set nicely and taste great. In fact, the dredged from the raspberry batch still has so much flavor I am recycling it for another batch.
Hi, What an easy recipe! My husband and I loved it. I had orange, yellow amd red peppers so mixed some in and 1 vidalia onion simply because I love them. So good! I kept the seeds and thought it was too much heat but with cream cheese and crackers or on an egg sandwich it is perfect! Will make this again!
Julie
How many pints does it make
Followed this recipe to the T and after 48 hrs it is basically just unedible liquid slop. Brutal.
I wanted more so I doubled the amounts worked perfectly as far as runny no problem you have to cook it long enough. I used to help my Mom yrs ago and she would do the plate test to make sure it was ready. I added 2 cups of blue berry’s we grow about 30lbs a yr so thought I might try it in this and worked great.
Thank you so much for this I have Giant Jalapeno every yr and something new to use them in we average about 75lbs a season.