Jalapeño pepper jam is a deliciously sweet and spicy condiment that pairs well with cheese, meats, and even on toast. Here’s a simple recipe to make it:
Jalapeño Pepper Jam Recipe
Ingredients:
- 1 cup finely chopped jalapeños (about 8-10 peppers, seeds removed for less heat)
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1/2 cup water
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon crushed red pepper flakes (for extra heat)
Instructions:
- Prepare Jars: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
- Cook Jalapeños: In a large pot, combine the chopped jalapeños, sugar, apple cider vinegar, and water. Stir well and bring to a boil over medium-high heat.
- Add Pectin: Once boiling, add the fruit pectin and salt. Stir continuously and boil for 1-2 minutes until the mixture thickens slightly.
- Test Consistency: To check if the jam is ready, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through the jam; it should wrinkle and hold its shape. If it’s too runny, continue boiling for another minute or two.
- Pour Into Jars: Carefully ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue.
- Seal Jars: Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight.
- Process Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least 1 inch.
- Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or rack. Once cool, check that the lids have sealed properly (the center should be slightly depressed). Store in a cool, dark place.
This pepper jam can be used for up to a year. Enjoy it with cheese, meats, or as a unique topping for various dishes!
