Jalapeño Jam | Jalapeño Jam Recipe | Easy Jalapeño Jam | Jalapeño Pepper Jam | Raspberry Jalapeño Jam | Best Jalapeño Jam Recipe | Jalapeño Jam Recipe for Canning |

 

Jalapeño Jam: Jalapeño Jam | Jalapeño Jam Recipe | Easy Jalapeño Jam | Jalapeño Pepper Jam | Raspberry Jalapeño Jam | Best Jalapeño Jam Recipe | Jalapeño Jam Recipe for Canning | Here's the full recipe of Jalapeno Jam: 

Ingredients

 1 lb. (approx. 12–15) fresh jalapeños, stems removed

 1 large green bell pepper, stem and seeds removed

 1 cup apple cider vinegar (divided into two parts)

 5 cups granulated sugar

 3 oz liquid pectin (1 pouch)

 1/2 teaspoon butter (optional; reduces foaming)

Equipment

 Sterilized half-pint Mason jars with lids

 Large, heavy-bottomed pot

 Food processor or blender

 Canning funnel (optional, but helpful)

Homemade Jalapeno Jam Recipe

Instructions

1. Prepare the Peppers

Roughly chop the jalapeños and bell pepper. To make a less spicy jam, remove the seeds from the jalapeños before chopping. If you prefer more heat, leave the seeds in. Wear gloves when handling the jalapeños.

2. Blend

Place the chopped peppers into a food processor along with 1/2 cup of the apple cider vinegar. Pulse until finely minced—do not purée. You want small pieces, not a smooth liquid.

3. Cook

Transfer the pepper mixture to a large pot. Add the remaining 1/2 cup of vinegar and the full 5 cups of sugar. Stir to combine. Bring to a full rolling boil over medium-high heat, stirring constantly. Add the butter, if using.

4. Add Pectin

Once the mixture reaches a full rolling boil (a boil that cannot be stirred down), stir in the liquid pectin. Allow it to return to a full rolling boil, then boil vigorously for exactly 1 minute, stirring continuously. Remove from heat and skim off any foam that has risen to the surface. 

5. Fill the Jars

Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims of the jars clean, attach the lids and rings, and process in a boiling water bath for 10 minutes.

6. Let Cool and Set

Remove the jars and let them cool undisturbed for 12–24 hours. As the lids seal, you will hear a distinct "pop." The jam will set as it cools.

Tips

- Yield: Makes approximately 6 half-pint (8 oz) jars.

- Color: As the jam cooks, it develops a beautiful amber-red hue.

- Serving Suggestions: Spread over cream cheese on crackers, use as a glaze for chicken or pork, or mix into sauce

- Storage: Sealed jars can be stored at room temperature for up to 1 year. Once opened, refrigerate and use within 3 weeks.

Here is a classic Jalapeño Jam recipe! A few things to keep in mind:

- You can adjust the heat level to your preference—leaving the seeds in will result in a fairly spicy jam, while removing them will yield a milder, sweeter pepper jam.

- Using liquid pectin rather than powdered pectin is recommended here, as it is added at the very end, giving you greater control over the cooking process.

- The combination of cream cheese and crackers is perhaps the most popular way to serve this, but it also works wonderfully as a glaze for grilled meats.