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This jalapeno pepper jam recipe is easy to double for a party appetizer Recipe

This jalapeno pepper jam recipe is easy to double for a party appetizer Recipe
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★★★★★

4.9 from 19 reviews

This vibrant Jalapeno Jam combines spicy jalapenos with sweet red bell peppers and a tangy hint of apple cider vinegar, balanced with sugar and thickened with pectin to create a perfect jam. It’s ideal for adding a zesty kick to your cheeses, sandwiches, or grilled meats.

Ingredients

Scale

Peppers

  • 16 large jalapenos or 4 cups finely minced jalapenos
  • 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

Instructions

  1. Prepare the peppers: Wash and dry the jalapenos and red bell pepper, then cut them into chunks suitable for processing.
  2. Minced peppers: Place the pepper chunks in a food processor and pulse until finely minced, ensuring you have a total of 4 cups of minced peppers.
  3. Combine ingredients: In a large, heavy-bottomed pot, mix the minced peppers with apple cider vinegar and sugar. Stir well to combine everything evenly.
  4. Cook the mixture: Bring the pot to a boil over medium-high heat, stirring constantly. After it boils, lower the heat to medium-low and let it simmer for about 10 minutes, stirring occasionally to prevent sticking.
  5. Add pectin: Stir in the powdered pectin until fully dissolved, ensuring the jam will properly gel.
  6. Boil again: Increase heat to medium-high and bring the mixture back to a rolling boil. Boil for 1-2 minutes while stirring continuously to activate the pectin fully.
  7. Check consistency: Perform a gel test by placing a small dollop of hot jam on a chilled plate. Let it cool for one minute to check if it has set to your liking. If not set, boil for another minute and test again.
  8. Finish and skim foam: Once the jam reaches desired consistency, remove the pot from heat and skim off any foam from the surface for a clean finish.
  9. Jar the jam: Carefully ladle the hot jam into sterilized jars and let it cool. Store in the refrigerator for up to one month or freeze for up to six months.

Notes

  • Adjust the pepper ratio based on heat preference: increase bell peppers and reduce jalapenos for milder jam.
  • Double the recipe easily for larger batches or parties.
  • Store jam in airtight jars in the refrigerator for up to 1 month.
  • Freeze leftover jam for up to 6 months, leaving space in jars for expansion and thaw in fridge before use.

Nutrition

Keywords: how to make jalapeno jam, jalapeno jam, jalapeno jam recipe

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