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It was my first year of planting jalapenos in my garden and I got a good harvest.
I was looking for a jam recipe to use a couple of my jalapenos and I found this quick and simple recipe Red Jalapeno Pepper Jam which does not require canning. I like the fact this recipe uses the natural pectin of one green apple instead of the commercial pectin.
This Red Jalapeno Pepper Jam is great with crackers and even better with cream cheese or any cheese. My favorite is goat cheese.
For my first attempt, I divided the recipe in half and did not put too many seeds in my jam so the result is really mild but feel free to add more seeds if you want more heat.
Do not throw the seeds that you are not going to use, keep them in a bowl and let it dry for 24-48 hours. Store them in a box so you can use them in any recipe that requires spicy flakes.
Important before working with jalapenos: I strongly suggest to wear disposable gloves so you do not burn your hands with the spicy component of the pepper called capsaicin. In any case, do not touch your face, especially your eyes!!!
Red Jalapeno Pepper Jam
- Important before working with jalapenos: I strongly suggest to wear disposable gloves so you do not burn your hands with the spicy component of the pepper called capsaicin. In any case, do not touch your face, especially your eyes!!!
- 1 ½ cup of red jalapenos seeded(*) and chopped
- 1 cup of sweet red bell pepper
- 1 green apple cored and chopped
- 1 cup vinegar (I used apple cider vinegar)
- 2 cups cane sugar
- In a food processor, put the red jalapenos, red bell pepper, and the green apple. Pulse until coarsely smashed.
- In a medium pan, put the mixture, add the vinegar and sugar. Stir well and bring to a boil.
- Cook for 25-30 minutes in stirring often until the jam reduces and thickens.
- In clean jars, ladle jalapenos jam and let it cool before covering. Put in the refrigerator. The jam will be thicker after 24 hours.
If I don’t have a green apple on hand can you recommend any other type of Apple?
In the recipe, I used a green apple, because this type of apple is tart and has the highest content of pectin compared to any other variety. Try one of these types of apples instead: Pink Lady, Braeburn, McIntosh, Jonathan, Empire, or Cortland. I hope this helps. Let me know if you tried this recipe and how it went. Thank you!
will do thank you!
Vous dites que ca ne nécessite pas de mise en conserve, mais votre recette donne combien de pots ? un seul ? si je désire en faire plus, il est possible de la mettre en conserve a l’eau bouillante ? merci bcp
Bonjour Marie-France, Comme je l’ai indique je n’ai fait que la moitie de la recette donc cela m’a donne vraiment une petite quantite de confiture soit 1 cup qui equivaut a 250 ml environ que j’ai reparti dans deux petits pots. Pour la mise en conserve pour un stockage à plus long terme, je ne l’ai pas teste. Mais si vous avez l’habitude de le faire et que vous respectez les conditions generales de mise en conserve je ne vois pas pourquoi ca ne serait pas possible. Tenez moi au courant si vous essayez cette recette. Merci !
Hello! How many jars will I need for this recipe and in what sizes? Can I double it or will it impact the result? Thank you!
I only made half of the recipe. So, it really gave me a small amount of jam (about 1 cup). I used two small jars of 4 oz. If you do the complete recipe, it will give you the double (about 2 cups= 4 jars of 4 oz).
I think it is possible to double the recipe provided if you respect all the quantities. But keep in mind that you can not keep the jars for too long.
Hello! This looks amazing. Do you know if it freezes well?
Hi, Nalini, Thank you! I have never done that. But yes, I know it is possible for 6 months or less. My only recommendation is when filling the jar, leave about half an inch of space from the top to allow the jam to expand as it freezes.
Natasha in Canada
I just made this and it came out exactly as I had hoped. The terrific flavour of red jalapeños is the shining star here, and the rest of the supporting cast is in perfect harmony. Merci beaucoup!!
I am so happy you tried it and enjoyed it. Merci beaucoup for your feedback, Natasha 🙂!
Made this jam yesterday, doubled the batch. It turned out exactly as described! Set up perfectly. I am going to make it again and use more seeds for a little more heat. Thanks for a great recipe for a not very experienced jam maker!
Awesome Daisy! Thank you for your feedback 🙂 Makes me happy!
When You measured out your cups of jalapeños were they an eyeballed-guess while they’re whole or placed into the measuring cup chopped?
Hi, Cathie, To answer your question the jalapeno is chopped and not whole when used in the measuring cup. Hope this helps you!
Can you process this jam in a hot water bath for longer shelf life?
Hi Jeff, I did not try to can it because it was a small quantity. But I think you can do it by following these instructions https://www.motherearthnews.com/real-food/how-to-can-jam-jelly-zecz11zsmi
Recipe says green apple cored and chopped. So the apple isn’t peeled?
Hi, Jeff, I did not specify this in my recipe but the pectin is high in the skin so no need to peel it, and preferably use an organic apple.
I made this last year and shared it with a neighbor. It’s delicious, simple, and amazing. This year, that neighbor planted jalapeños and then brought the peppers to me, with a request to “please make more of that jam?” Definitely a big hit!
Thank you so much Suzanne for your feedback! So glad that you and your neighbor really enjoy this jam 🙂
First year to grow Jalapeño Peppers. I let the first harvest turn red and was not sure what to do with them. I read your recipe and doubled the recipe. The jelly is looks great and taste even better!
Hi Michael, Glad to hear you enjoyed this recipe. Thank you!
I’m thinking of making this but can’t eat peppers, chillies are ok. Would it work if you just left it out or would you suggest replacing the pepper with something else?
Hi, Sharon. I have never attempted the recipe without bell pepper. But if you can not eat them what I suggest is to replace in the recipe the 1 cup of bell pepper with 1 cup more of jalapenos pepper (remove maybe some membrane and seeds so the jam will not be too spicy). Hope this will help and let me know if you try this how it was.