Jalape\u00f1o Jam

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Jalapeño Jam

About This Recipe

Yield:Makes 7 cups
Active time:20 minutes
Total time:24 hours
Special equipment:Food processor
This recipe appears in: Sauced: Jalapeño Jam


  • 3/4 pound jalapeño peppers, stemmed (seeds removed for a more mild jam)
  • 1 pound green bell peppers, stemmed, seeded, and roughly chopped
  • 6 cups granulated sugar
  • 1 1/4 cups cider vinegar
  • 1/4 cup freshly squeezed lemon juice from about 2 lemons
  • 1 teaspoon Kosher salt
  • 3 ounces liquid fruit pectin


  1. 1

    Place jalapeño and green bell peppers in the workbowl of a food processor fitted with a steel blade. Pulse until peppers are finely chopped, scraping down sides of bowl as needed. Transfer peppers to a large saucepan or dutch oven.

  2. 2

    Stir in sugar, vinegar, lemon juice, and salt; bring to a boil over medium high heat. Reduce heat to medium-low and simmer for 10 minutes.

  3. 3

    Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.

  4. 4

    Ladle jam into 7 sterilized 8 oz jars, leaving 1/4-inch headspace. Cover and process jars in boiling hot water bath for 10 minutes. Remove from water and let cool for 24 hours. Store in a cool dark place. Refrigerate after opening.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: