Home RecipesAppetizer Jalapeno Pepper Jam

Jalapeno Pepper Jam

by Jamie

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.
https://jamiecooksitup.net/2015/10/jalapeno-pepper-jam/

Recipe from My Kitchen Addiction

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96 comments

Jim Ballard September 28, 2021 - 4:00 pm

Don’t bother with this recipe. The apple cider completely ruins the whole thing. Horrible. Just use vinegar instead

Reply
Ron October 22, 2021 - 8:57 am

Made as recipe says and it was great. I put up in 4oz jars and passed them out to my golf buddies. They loved the jam and want more. I used 8 japs and left out the seeds. Just the right amount of heat for us. Got to get more jars and make another batch. Thanks for the recipe.

Reply
Jen August 30, 2022 - 5:33 pm

I make at least 3 dozen half pint jars of this recipe every summer and I cannot keep them on my shelves. My friends and family literally request jars of this jam as gifts and at every function I attend where appetizers are requested. If you didn’t like it, you clearly did something wrong. I’d try again. If not, I wouldn’t let this review keep you from making this recipe because it is amazing!

Reply
Jim October 4, 2021 - 4:11 pm

Its horrible. The apple cidar takes over completely. Don’t use. Try regular vinegar.

Reply
Nancy June 19, 2022 - 11:16 am

You need to read the recipe again. You use apple cider VINEGAR. not plain apple cider. DUH

Reply
Debbie Haus July 24, 2022 - 4:23 pm

Lovely recipe, and so easy to make! I left all the seeds and ribs in because we like it hot. Wonderful spice level, and very tasty over cream cheese!

Reply
Maarit ikavalko October 7, 2021 - 2:27 pm

I have made this jalapeño pepper jam many times in the past and love it. This time I made it(last night) with liquid pectin and it is very runny. How can I fix this or do I have to open all the jars and cook it down? Thank you

Reply
Jamie October 9, 2021 - 7:09 am

Hi there,
I haven’t ever had this issue come up when I’ve made it. I suspect it is caused by the liquid pectin. I’m not sure if cooking it more would be helpful. I would just leave it as is and enjoy a runnier batch this year. 🙂
Best,
~Jamie

Reply
Pat Flowers November 12, 2021 - 6:23 am

Family loves this recipe! Can you double or triple the recipe or is it better to make it in small
batches?

Reply
Nancy June 19, 2022 - 1:14 pm

I have doubled and tripled the recipe with no problem

Reply
Annie Kivach July 6, 2022 - 7:16 pm

Going to make it to tomorrow

Reply
Jovel August 1, 2022 - 5:34 pm

What is a water bath canner?

Reply
Bev Hill September 7, 2022 - 1:22 am

How long will this jam keep for

Reply
Debie October 17, 2022 - 9:21 am

Have you tried habanero peppers? Would those be too hot?

Reply
Sandy November 9, 2022 - 7:43 pm

I have 4 cups of finely minced fresh peppers of different varieties and would like to use this recipe but I want to freeze it because I don’t have any canning equipment. I made a freezer pepper jam during the summer but I can’t find the recipe I used. Can this be frozen?

Reply
Jamie November 18, 2022 - 9:08 am

Sandy,
I haven’t ever tried freezing this, my guess is that it wouldn’t work out very well.
Best of luck to you!
~Jamie

Reply
kathy August 5, 2023 - 4:11 pm

I just made this yesterday and let it sit 24 hours after canning bath, mine are still runny. Can I fixed this some how?

Reply
Jamie August 10, 2023 - 8:02 am

Hi Kathy,
I’m sorry it didn’t thicken for you as much as you would have liked. Often times it thickens a bit with time. From what I understand, sometimes the elevation or current weather temperature makes a difference, depending on your specific area. I hope you are able to enjoy it anyway and that the taste is great.
All my best,
~Jamie

Reply
Kelli volkmann August 28, 2023 - 5:46 am

Mine did not set , what could I have done wrong? I follow directions exactly

Reply
Jay August 28, 2023 - 6:53 pm

I followed the recipe as written and had great results… wonderful taste… and consistency! Loved the color of mixing red and green peppers together for a nice visual in the jar! I seeded just over half the jalapenos (14 medium size) for a nice sweet spicy jam! After adding the sugar, I took the temperature up to 220 degrees before filling the jars! I will double the recipe next time that I make the Jam!

Reply
Mary September 28, 2023 - 3:39 am

The recipe was great and the results perfect. The result is so pretty. The red and green peppers makes it a great jam to give at the holidays. The progressive chopper tool is a game changer. Thank you for mentioning the chopper. I am buying them for everyone this Christmas.

Reply
Jamie October 1, 2023 - 2:17 pm

Mary,
So happy to hear it! Thank you for letting me know.
~Jamie

Reply
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