How to Make Jalapeno Jam
Jalapeno jam is a perfect jam to make if you have an overabundance of peppers growing in your garden. You can make the jam with just jalapeno peppers, or you can combine them with other types of peppers and even some fruits, such as peaches, strawberries or raspberries. The combinations are endless. Jalapeno jam is excellent on cornbread or biscuits, served with a Tex-Mex dinner or breakfast. Does this Spark an idea?
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Things You'll Need
- 1 lb. jalapeno peppers
- Sharp knife
- Water bath canner or large stockpot with lid
- Food processor
- Large stockpot
- Spoon
- 6 cups sugar
- 2 cups apple cider vinegar
- 3 packages pectin
- Small bowl
- Large spoon
- Jelly or pint canning jars with lids and rings
- Jar funnel
- Ladle
- Jar lifter
Instructions
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1
Seed the jalapenos by using a sharp knife to cut the peppers in half lengthwise and remove the seeds. If you are sensitive to hot peppers, you may want to wear rubber gloves for this process.
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2
Fill the water bath canner and place it on the stove. Turn the heat on high and bring the water to a boil.
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3
Place the peppers in a food processor and finely chop them. Depending on the size of your food processor basket, you may have to do this in batches.
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4
Mix the pectin and 1/2 cup of sugar in a small bowl and set it aside.
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5
Place the peppers in a large stockpot and add 5 1/2 cups sugar and the vinegar. Bring the mixture to a boil and cook for 10 minutes, stirring constantly.
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6
Add the pectin/sugar mix and boil at a full, rolling boil for one minute.
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7
Remove from the heat and skim off the top foam using a large spoon.
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8
Use the canning funnel and ladle the jam into clean jelly or pint-sized canning jars, bringing the jam to within 1/2 inch of the top of the jar.
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9
Place a new canning lid on the top of the jar and secure in place with a canning ring.
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10
Use the canning jar lifter to submerge the jars in the water bath canner.
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11
Boil the jam for 10 minutes in the water bath canner.
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12
Remove the jars from the canner and allow to cool.
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13
Double-check that the lids have sealed securely by pressing the center of the lid after the jar has cooled. If the lid does not have any flex in the center, the jar is sealed properly.
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1
Tips & Warnings
This recipe will make approximately 2 1/2 pints of jalapeno jam. Jalapeno jam will store for at least a year on the pantry shelf, provided the lid remains sealed. If you have any jars that do not seal, store the jars in the refrigerator and use as soon as possible.
