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Jalapeno Jam
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 48 servings (6-7 cups)
Calories: 87 kcal
Course:
Condiments
Cuisine:
American
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.
Cup of Yum
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
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
% 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.