This sweet and spicy Jalapeño Jam is the perfect way to use a bumper crop of jalapeños – it’s easy to make and perfect to gift!
When you think of jam or jelly, jalapeño probably isn’t the first thing that comes to mind. Although most folks are probably used to the traditional peach jam, grape jam or even wolf berry jam. Yum!
Jalapeño jam, however, is very very different! It’s not just spicy, it’s also very sweet. Combine sweet and spicy and you’ve got heat that’s sweet. It’s perfect on toast, or .. my favorite, spread on crackers along with cream cheese for an ultimate appetizer.
Looking for more jalapeño ideas?
- Candied Jalapeños (Cowboy Candy)
- No Cook Jalapeño Relish
- Jalapeño Salt
- Super Easy Jalapeño Simple Syrup
How to Make Jalapeño Jam
While most recipes for jalapeño jam follow instructions that almost lead it to be ‘jelly’ and not jam, this recipe is effortless and fool-proof.
Instead of removing the seeds from the peppers, I opt to keep them in. Sure, it’s spicier but in a very good, addictive way! To make it easy to whip up, just remove the stems from the jalapeño peppers (I suggest wearing gloves). 😉
Then toss the whole peppers, about one pound, into the blender and pulse until they are roughly chopped. Dump those chopped peppers in your deep stock pot along with the rest of the ingredients.
A tall stock pot is a necessity when making jam. The jam will boil up and a deep pot ensures that it doesn’t boil over and burn your stove top range.
Crank that heat and bring the mixture to a boil. You want the mixture to reach 220 degrees F for the jam to result in a good “set”.
While you are working on the jam, take the time to toss the water bath canner on the stove and heat that water to boiling so that’s ready to go when your jam is done. Then wash your jars and place the jars, lids and bands in a 200 degree F oven to sterilize. Pull them out just before you are ready to fill.
Fill the Sterilized Jars
Once the jam has reached the setting point (220 degrees F), allow it to continue to boil for 4-5 minutes.
Then carefully remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
Process in a Water Bath Canner
Lower the filled jars into a hot water bath, cover with 2 inches of water. Carefully place the lid on the water bath canner, and bring water to a steady boil.
Process the jars for 10 minutes (half pints), adjusting for altitude. Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool. Check lids for a good seal after 24 hours. Lids should not flex up and down when center is pressed.
Store jars in a cool place for up to one year.
How to Serve Jalapeño Jam
This jam is great when spread on fresh sourdough bread, toast, or even served as an appetizer on crackers with a little cream cheese. By keeping the seeds, the jam retains the heat, but the heat isn’t overly powering either.
Tips to Ensure a Good Set
This recipe uses a half of a box of pectin and 4.25 C of granulated sugar. Should you choose to double the recipe, or lessen the sugar, you’ll want to adjust the pectin accordingly to ensure the jam sets.
Jam can take up to 24 hours to properly set. Please don’t panic if you see that your jam isn’t starting to set – as the jars cool, the pectin will kick in and the transformation will happen.
For more color in your jam, mix it up! Use 1/2 lb of red jalapeños and 1/2 lb of green jalapeños.
Jalapeno Jam
Equipment
- 4-5 half pint canning jars
- deep stock pot
- Water Bath Canner
- Ladle
Ingredients
- 1 lb jalapenos washed, stems removed
- 4.25 C granulated sugar
- 1/2 box powdered pectin
- 1 C vinegar
- 1 tsp salt
Instructions
- Fill the water bath canner with water on a separate stove burner to prepare the jam for the water bath.
- Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all in an 13x9 dish to keep them all together).
- Add the jalapenos, stems removed, to your blender and pulse until they are coarsely chopped.
- Add the jalapenos, sugar, pectin, vinegar and salt to your deep stock pot. Give it a stir to combine.
- Crank the heat to high and bring the mixture to a rolling boil. Stir frequently, until the mixture reaches 220 degrees F. Once the mixture reaches 220 degrees F, continue to boil for 4-5 minutes.
- Carefully remove the pot from the stove.
- Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
- Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
- Process the jars for 10 minutes (half pint), adjusting for altitude. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
- Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool.
- Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars in a cool place for up to 1 year.
Did you make this recipe? Please rate the recipe & share a comment with me to let me know how your jam turned out.
Check out these other jam recipes:
Hi! First time canning anything and this is what I did. It was totally simple. Now we wait for 24 hours to make sure the jars sealed. Question: did yours separate when you ladled it into the jars? It looks like all the jalapeño pieces and seeds floated to the top and I just want to know if that’s normal. Thanks for a great step-by-step post!