A deliciously spicy-sweet jalapeño jam that is perfect for spreading on crackers or glazing grilled meats.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:Makes about 6 half-pint jars 1x
Category:Condiment
Method:Canning
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup finely chopped jalapeños (about 4–5 medium jalapeños, seeds removed for less heat)
1 cup finely chopped red bell pepper
1 cup apple cider vinegar
5 cups granulated sugar
1 pouch (1.75 oz) fruit pectin (such as Sure-Jell)
1/2 teaspoon salt
Instructions
Prepare jars and lids by sterilizing them in boiling water for 10 minutes. Let them air dry.
In a large pot, combine the chopped jalapeños, red bell pepper, apple cider vinegar, and salt. Bring to a boil over medium-high heat, stirring occasionally.
Once boiling, add the granulated sugar all at once. Stir until the sugar is completely dissolved.
Bring the mixture back to a rolling boil and cook for 1 minute.
Stir in the fruit pectin and return to a rolling boil. Boil for an additional 1-2 minutes, stirring constantly, until the mixture thickens.
Remove from heat and skim off any foam that may have formed on the surface.
Carefully ladle the hot jam into the prepared sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a good seal.
Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight.
Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. Adjust time based on your altitude if necessary.
Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear a popping sound as the jars seal.
Notes
For a sweeter jam, add an additional 1/2 cup of sugar.
For a spicier kick, leave some seeds in the jalapeños or add a pinch of cayenne pepper.
Use this jalapeño jam as a glaze for grilled meats or as a spread on cream cheese with crackers for a delicious appetizer.