Jalapeno Jam
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
48 servings (6-7 cups)
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Calories
87 kcal
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Course
Condiments
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Cuisine
American
Jalapeno Jam
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This thick and spicy Jalapeno Jam is a super simple and tasty condiment recipe. It works so well with a wide variety of dishes due to its perfect balance of heat.
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Ingredients
- 16 large jalapenos or 4 cups finely minced
- 1 red bell pepper cut into chunks
- 1 cup apple cider vinegar
- 1.75 ounce package Sure Jell powdered pectin
- 5 cups white granulated sugar
Instructions
- Prepare the jalapenos and red bell pepper by washing, drying and chopping into chunks.
- Place in the food processor and use the pulse/chop setting until the peppers are finely minced. You need 4 cups of finely minced peppers total for the jam.
- In a large, heavy-bottomed pot, combine the minced jalapenos and red bell pepper and apple cider vinegar, and sugar. Stir well to combine.
- Bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, reduce the heat to medium-low and let the mixture simmer for about 10 minutes, stirring occasionally.
- After simmering for 10 minutes, stir in the powdered pectin until it's completely dissolved.
- Increase the heat to medium-high and bring the mixture back to a rolling boil. Boil for 1-2 minutes, stirring constantly.
- To check if the jam has reached the desired consistency, you can perform a gel test. Place a small amount of the hot jam on a chilled plate and let it cool for a minute. If it sets to your desired consistency, it's ready. If not, continue boiling for another minute and test again.
- Once the jam has reached the desired consistency, remove the pot from the heat. Skim off any foam that may have formed on the surface.
- Carefully ladle the hot jam into jars, and store in the fridge.
Notes
- Adjust the pepper ratio for heat level: Increase the bell peppers and decrease the jalapenos for milder heat.
- Double the recipe: This jalapeno pepper jam recipe is easy to double for a party appetizer.
- Refrigeration: Store this pepper jam in airtight jars in the refrigerator for up to 1 month. Store the cooled jam in the freezer for up to 6 months. Thaw it in the refrigerator when you’re ready to use it. When freezing be sure to leave some space at the top to allow for it to expand.
Nutrition Information
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Calories
87kcal
(4%)
Carbohydrates
22g
(7%)
Protein
0.1g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.001g
Sodium
3mg
(0%)
Potassium
21mg
(1%)
Fiber
0.3g
(1%)
Sugar
21g
(42%)
Vitamin A
128IU
(3%)
Vitamin C
9mg
(10%)
Calcium
1mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 48servings (6-7 cups)
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 22g | 7% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 21mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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