Jalapeno Jam
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3.5 from 2 votes

Jalapeno Jam

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!
Course Condiment
Cuisine American
Keyword jalapeño, jam, jelly, small batch, sweet and spicy
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 half pints
Author Sheryl



  • 1 lb jalapenos washed, stems removed
  • 4.25 C granulated sugar
  • 1/2 box powdered pectin
  • 1 C vinegar
  • 1 tsp salt


  • 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.