Jalapeño Jam Recipe

Photographs: Joshua Bousel

Recipe Details

Jalapeño Jam Recipe

Prep 10 mins
Cook 40 mins
Active 20 mins
Total 50 mins
Serves 56 servings
Makes 7 cups


  • 3/4 pound jalapeño peppers, stemmed (seeds removed for a milder 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. 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

This Recipe Appears In

Nutrition Facts (per serving)
93 Calories
0g Fat
24g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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.)