Jalapeno Jam
A spicy and sweet Jalapeno Jam that is chunkier and a bit looser then your typical Jalapeno Jelly but is delicious over cream cheese and served with crackers.
Print
Pin
Servings: 4 (8 oz) jars
Ingredients
- 2 lemons quartered
- 1 1/4 lbs 3 or 4 medium apples, finely chopped
- 12 oz. red bell peppers 2 medium, finely chopped
- 12 oz. jalapeno peppers about 12 medium, seeded and finely chopped
- 1 teaspoon kosher or pickling salt
- 3 c. granulated sugar
- 3 c. cider vinegar
Instructions
- Prepare the jars and lids.
- In a large pot, combine the lemons, apples, red peppers, jalapenos, salt, sugar, and vinegar. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often and reducing the heat as necessary, until thick. Remove from heat and fish out the lemons, which will now just be soft pieces of peel; discard lemons.
- Ladle jam into the hot jars to within 1/4 inch (0.5 cm) of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.
Notes
Recipe from Preservation Society Home Preserves: 100 Modern Recipes by Camilla Wynne, 2015.