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    Home » Recipes » Sauces, Confitures, Pâtes à tartiner

    Red Jalapeno Pepper Jam

    November 4, 2017 By Francoise 25 Comments

    Please share this recipe if you like it

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    This post is also available in: Français

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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.

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    JalapenoJam6


    This Red Jalapeno Pepper Jam is great with crackers and even better with cream cheese or any cheese. My favorite is goat cheese.

    JalapenoJam7

    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!!!JalapenoJam8

     

    Jalapeno Jam

    Red Jalapeno Pepper Jam

    A quick and simple recipe of Red Jalapeno Pepper Jam which does not require canning. 
     
    5 from 8 votes
    Print Recipe Pin Recipe
    Course Appetizer, Side
    Servings 2 Jalapeno Pepper Jam

    Ingredients
      

    • 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

    Instructions
     

    • 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.
      Jalapeno Jam
    • Cook for 25-30 minutes in stirring often until the jam reduces and thickens. 
      JalapenoJam2
    • In clean jars, ladle jalapenos jam and let it cool before covering. Put in the refrigerator. The jam will be thicker after 24 hours.

    Notes

    (*) For my first attempt, I 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 in any recipe that requests spicy flakes.
     
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Jacqueline

      October 14, 2020 at 12:57 pm

      Hello,

      If I don’t have a green apple on hand can you recommend any other type of Apple?

      Reply
      • Francoise

        October 14, 2020 at 2:06 pm

        Hi Jacqueline,

        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!

        Reply
        • Jacqueline

          October 14, 2020 at 8:23 pm

          will do thank you!

          Reply
    2. Marie-France Boivin

      July 18, 2021 at 2:23 pm

      5 stars
      bonjour Jacqueline
      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

      Reply
      • Francoise

        July 18, 2021 at 6:14 pm

        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 !

        Reply
    3. Wendy Anderson

      September 09, 2021 at 5:00 pm

      5 stars
      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!

      Reply
      • Francoise

        September 13, 2021 at 9:30 am

        Hi Wendy,

        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.

        Reply
    4. Nalini

      September 30, 2021 at 6:40 pm

      Hello! This looks amazing. Do you know if it freezes well?

      Reply
      • Francoise

        October 01, 2021 at 8:53 am

        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.

        Reply
    5. Natasha in Canada

      October 16, 2021 at 6:42 pm

      5 stars
      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!!

      Reply
      • Francoise

        October 17, 2021 at 11:39 am

        I am so happy you tried it and enjoyed it. Merci beaucoup for your feedback, Natasha 🙂!

        Reply
    6. Daisy

      October 29, 2021 at 11:25 am

      5 stars
      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!

      Reply
      • Francoise

        October 30, 2021 at 11:52 am

        Awesome Daisy! Thank you for your feedback 🙂 Makes me happy!

        Reply
    7. Cathie Lunches

      May 15, 2022 at 4:36 pm

      When You measured out your cups of jalapeños were they an eyeballed-guess while they’re whole or placed into the measuring cup chopped?

      Reply
      • Francoise

        May 16, 2022 at 11:04 am

        Hi, Cathie, To answer your question the jalapeno is chopped and not whole when used in the measuring cup. Hope this helps you!

        Reply
    8. Jeff Holley

      July 22, 2022 at 5:26 pm

      Can you process this jam in a hot water bath for longer shelf life?

      Reply
      • Francoise

        July 23, 2022 at 4:10 pm

        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

        Reply
    9. Jeff Holley

      July 22, 2022 at 5:47 pm

      Recipe says green apple cored and chopped. So the apple isn’t peeled?

      Reply
      • Francoise

        July 23, 2022 at 4:21 pm

        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.

        Reply
    10. Suzanne

      July 24, 2022 at 11:41 am

      5 stars
      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!

      Reply
      • Francoise

        July 24, 2022 at 2:37 pm

        Thank you so much Suzanne for your feedback! So glad that you and your neighbor really enjoy this jam 🙂

        Reply
    11. Michael L.

      August 14, 2022 at 9:53 am

      5 stars
      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!

      Reply
      • Francoise

        August 15, 2022 at 8:21 am

        Hi Michael, Glad to hear you enjoyed this recipe. Thank you!

        Reply
    12. Sharon Taylor-Eve

      October 16, 2022 at 9:13 am

      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?

      Reply
      • Francoise

        October 16, 2022 at 2:02 pm

        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.

        Reply

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    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
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