Jalapeño Jam Recipe

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Photographs: Joshua Bousel

Recipe Facts

Active: 20 mins
Total: 24 hrs
Serves: 56 servings
Makes: 7 cups

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Ingredients

  • 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

Directions

  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. 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. 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. 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.

Special equipment

Food processor

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Nutrition Facts (per serving)
93 Calories
0g Fat
24g Carbs
0g Protein
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Nutrition Facts
Servings: 56
Amount per serving
Calories 93
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 1%
Total Sugars 22g
Protein 0g
Vitamin C 14mg 68%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)