Sweet & Spicy Jalapeño Jam
Sweet & Spicy Jalapeño Jam is the best of both worlds! Satisfy your sweet tooth and wild side at the same time. A simply recipe with a sophisticated taste!
Sweet & Spicy Jalapeño Jam is the best of both worlds! It will satisfy your sweet tooth and your wild side all at the same time! A while back, my husband and I had a few other couples over. No special occasion. It was just time to catch up and relax a bit. And, with good company always comes great food! Among the yummy selections, one of my friends brought a jar of homemade pepper jam.
At first glance, I was a bit skeptical, but I decided to give it a try. I scooped some up with my cracker and instantly became addicted. There was just something about the perfect combination of sweet and spicy that kept me coming back for more. Since then, I have attempted to recreate that exact taste. After all, I loved it and needed it!
On the third attempt of ingredient combinations, I did it! And it has now become my very own Sweet & Spicy Jalapeño Jam! I am amazed at how many compliments I get every time I serve it! And due to the high number of requests for the recipe...here it is! Check out my Sweet & Spicy Jalapeño Jam recipe below and prepare yourself to be amazed!
How to Make Sweet & Spicy Jalapeño Jam:
- red and yellow sweet bell peppers
- jalapeño peppers
- pectin
- apple cider vinegar
- sugar
- In a large pot, stir chopped peppers and pectin together.
- Add 1 cup of apple cider vinegar and bring it to a boil over medium heat.
- When mixture has reached a steady boil, stir in sugar until completely dissolved.
- Bring to a boil once again, stirring continuously. Boil contents for 1 minute, then remove from heat.
- Pour hot jam into pint-sized jars. If possible, use a funnel to avoid getting the rims of the jars sticky.
- Allow jam to completely cool before putting the lids on the jars.
- Sweet & Spicy Jalapeño Jam can be stored in the refrigerator for about 1 month and in a freezer for about 6 months.
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Sweet and Spicy Jalapeño Jam
Sweet & Spicy Jalapeño Jam is the best of both worlds! Satisfy your sweet tooth and wild side at the same time. A simply recipe with a sophisticated taste!
Ingredients
- 3 cups finely chopped red and yellow sweet bell peppers
- 1 cup finely chopped jalapeño peppers (more seeds = more spice)
- 1 (1.75 ounce) box pectin
- 1 C apple cider vinegar
- 5 C sugar
Instructions
- In a large pot, stir chopped peppers and pectin together.
- Add 1 cup of apple cider vinegar and bring to a boil over medium heat.
- When mixture has reached a steady boil, stir in sugar until completely dissolved.
- Bring to a boil once again, stirring continuously. Boil contents for 1 minute, then remove from heat.
- Pour hot jam into pint-sized jars. If possible, use a funnel to avoid getting the rims of the jars sticky.
- Allow jam to completely cool before putting the lids on the jars.
- Sweet & Spicy Jalapeño Jam can be stored in the refrigerator for about 1 month and in a freezer for about 6 months.
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Have you canned these in a water bath canner to preserve longer?
I have never tried it, but I don't see why it wouldn't work.
When you say sweet peppers is that bell pepper?
Yes. I use a variety of bell peppers.
Do we cool completely then water bath?
I do not do a water bath. I allow the jam to cool completely then put the lids on.
This is Fantastic! Made 1/2 batch, thats all the peppers I had in the house. The jam itself is perfect by itself. I wish I had left all the seeds in from the jalapeno's, because the kick is very weak. But it is still An amazing condiment which will be added to my rice and beans.... and probably other dishes. Thanks for the recipe, it is a keeper.
So glad you enjoyed it! Sadly, my tolerance of anything spicy isn’t very high. My husband begs me to leave the seeds in! : )
How many pints does this make? Just wondering if I should halve the recipe. TIA
This recipe will make 2 pints.
Easy recipe. I got 6 jelly jars out of this recipe