Jalapeño Pepper Jam

In my canning fury a few weeks ago, one of the new recipes I tried was a recipe for hot pepper jam. I wasn’t entirely sure what to think… Jalapeño peppers in a sweet jam? I was skeptical. But, I had tasted a few similar recipes at the farmers market a few weeks earlier, so I figured it couldn’t go all wrong. After all, what did I have to lose? Only a few of the jalapeño peppers I seem to be so good at growing in the garden.

It’s true… I am great at growing jalapeño peppers. Actually, I am great at growing just about any form of hot peppers, but I digress. Almost everything else in my garden typically dries up, but I have a knack for spicy produce. That probably says something about my personality, but I will just move on. The point is, I had about 30 jalapeños to work with when I made this jam.

In case you think this blog post is going nowhere, I will just get straight to the point.  I was pleasantly surprised by the jalapeño jam. It is sweet, spicy, tangy, and wonderful. It’s a pretty simple recipe, so I hope you’ll give it a try. The canning really isn’t that bad!

Want to know my favorite way to enjoy it? Just spread some cream cheese on top of a cracker (confession: I am a fan of Triscuits) and top it with a little big of jam. It makes a tasty snack, and I think you could serve it as an appetizer around the holidays, too.

Jalapeño Jam
(Adapted from the Sure-Jell package directions, Makes about 6 half-pints)

  • 4 cups of seeded and finely diced peppers
    (about 10 jalapeños, 2 green peppers and 2 red peppers)
  • 1 cup apple cider vinegar
  • 1.75 ounce package of powdered pectin
    (I used Sure-Jell)
  • 5 cups granulated sugar

Prepare a boiling water canner and sterilize the jars, lids, and bands.

Meanwhile, in a large pot, combine the diced peppers and vinegar.  Gradually stir in the pectin, and bring the mixture to a rolling boil.  Add all of the sugar at once, return the mixture to a boil, and continue to cook for 1 minute.

Fill the sterilized jars, wipe the rims, and fit them with lids and bands.  Process for 15 minutes in boiling water.

First time canning? Be sure to check out these guidelines for boiling water canning! I have done my best to ensure that this recipe is safe for canning, and I used a reputable source.  However, it is always important to double check the guidelines to make sure a recipe is safe for canning.

57 Responses to Jalapeño Pepper Jam

  1. You know how sometime you’re reading your bloglists and then you hit one that’s so exciting you smile as you’re reading? This is one of those posts. Sweet/hot combos are one of my faves, and actually the snack you showed is one of my faves. Especially when I was pregnant. I often had this. I even turned my husband on to the idea. Now im even more excited because I’m itching to try canning, and this is beautiful. Absolutely beautiful!

  2. I have an aversion to green peppers that for many years kept me from trying anything green that was called a pepper. I’ve found it’s just the green bell ones that are not my cup of tea (so I would probably be doing some substituting). I think one of the first things I had that made me see the light was a jalapeno jam. So good. I will simply serve it ladled over a block of cream cheese and if I’m being good will keep my fingers out of it and remember to use a cracker!

    • You know I have to agree with the green thing. So I made this jam using some jalapeno’s that I got out of my garden that had turned red. I also substituded red bell peppers with one small green bell pepper. The jam turned out to have a beatiful red color & all the people I gave it to loved it. I can tell you that everyone is asking for my to make more.

      • OK, even if you don’t like green peppers, this is awesome. So what you do is make a batch of red and a batch of green…then at Christmas, on two separate plates, side by side, put blocks of cream cheese with red jelly on one, and green on the other…everybody loves it! Have fun!!

  3. I was looking for a recipe with good pictures of how I wanted my Jalapeno Jelly to turn out (peppers in the gel). Yours is better than I expected, great pics, simple recipe. Just what I was looking for! Thanks!

  4. I love the flavour of this recipe, but MY batch was to runny! I know there has to be a way to save it, any hints would help.
    It tastes ridiculously delicious!

      • I’ve read that you can pour it back into the pot and boil a little longer, then re-process it. Haven’t tried that, but I did read it somewhere online in my search for new jalapeno jelly recipes. This one is a little different than mine, so think I’ll give it a try. Good luck with your canning endeavors!

  5. My coworker just brought a ton of jalapeno and green peppers from her garden. I’m going to pick up a few red peppers to round things out and whip up a batch of this tonight! Thank you :D

  6. Made this recipe a few weeks ago…had friends over this past weekend and they ate all I had made!! It is wonderful and I am heating up my canning pot now to make some more!! Thank You so much!!!

  7. there is a simple and sweeter alternative to green
    bell peps, (some comments here that they are not one’s cup of tea). Substitute RED peppers & if you are real Adventurous add some crushed strawberries 1~2 cups.

  8. Can I use a pepper other than jalapeno. We are growing 3 different peppers and would love to use them.

    • Marina – Yes, you could use other peppers… I haven’t done it myself, but if you measure out the same amount of another type of hot pepper it should work just fine. Just be aware of the fact that you might end up with a very spicy jam! :)

  9. I am interested in making the jalapeño pepper jam and I need to know is it 2 red bell peppers and 2 green bell peppers with the 10 jalapeños?

    • Hi, Dottie – Yes, you will need 2 red bell peppers, 2 green bell peppers, and approximately 10 jalapenos. However, it is important to make sure that you measure out exactly 4 cups of chopped peppers since the size of the peppers can vary.

  10. Just made this beautiful jam.I added a couple drops of green food coloring.It looks and tastes wonderful.Thanks for the great recipe!

  11. The flavor is great, but it didn’t set up…think I will try a suggestion I read somewhere to put it back in the pot, and add another box of sure-jell. Also, my finger is on FIRE! I did wear gloves, and it still went thru and burned my index finger. (and no, there isn’t a hole). Just make sure they are thick like playtex, not the little thin latex ones….dang the jars all sealed real nice, too.

  12. We made this last night- and wondered how thick it is supposed to be. IT seems the taste is there but ours still seemed pretty liquid? Is there a trick to get it thicker? Any suggestions would be great. Thanks in advance :)

  13. I made this with all our peppers from our garden….I made one jar for each person there….10 families….they LOVED it…even people who don’t like spicy. thank you

  14. I tried this recipe following all steps precisely as indicated. I did, however, substitute the powdered pectin using 3oz. liquid pectin instead. The jam is watery and never congealed. Can I re-cook the jam and add more pectin and perhaps sugar to get the desired consistency? Please advise. Thanks

    • Hi, Vin – While I have not tried it myself, my understanding is that you cannot substitute liquid pectin for powdered pectin. You may be able to add more sugar and re-cook the jam, but I’m not sure that it will work, and I wouldn’t attempt to can it at that point, since I’m not sure the recipe is safe.

  15. I love this served inside a goat cheese omelet. Goat cheese and crackers..say thing with goat cheese..The tangy cheese and spicy sweet jam go very well.

    • Hi, Raeme – If you check out the canning aisle at the grocery store, you will probably find some sugar-free pectin. I’d give that a try and follow the directions on the package. You might be able to cut back considerably on the sugar that way, but I haven’t tried it myself. One word of caution, though, the sugar will cut some of the heat from the jalapeños, so without some sweetener, I’m not sure how it will taste!

    • I just made a batch with about 2/3 sugar and 1/3 Stevia in the raw. It was a tad foamy but otherwise delicious! Also I use low sugar sure-gel and after the 1 minute of hard rolling boil, I turn my ceramic top stove off but I keep the pan on the burner so it is very hot when it goes in the jars. BTW I got 6 cups.

  16. I have made a jalapeño jelly using liquid pectin and like this one better. I always add a tablespoon of butter and it cuts back on the foam and makes it easier to skim the foam off. I enjoy dipping crackers into the foam, the jelly is great on sandwiches.

  17. I did this last night. It is runny as well. I read where you can cook again adding a little sugar and powdered pectin. Im going to try a few jars. It has not been 24hrs yet but not sure it will set up any more. Do you know what may have caused it to be runny? This is my first time trying this recipe.

  18. Mine did not set either. I’m pretty sure it’s because I used jalapenos from a jar. But, it is still good and I will use it.

  19. My mom made this and it is DIVINE!! We eat it with cream cheese on crackers. I am almost running out of the jar she gave me so I am here to get the recipe and try making it myself : ) She used all fresh peppers, btw, for people who are having a hard time with the recipe.

  20. How long does it usually take to set? I want to flip the jars upside down to help distribute the peppers about half way through the expected time. Thanks!

  21. I made this pepper jam using all red peppers. It is a gorgeous color and delicious. I am also lucky with the hot peppers in the garden. This recipe will be part of my repertoire from now on. I have served it spooned over Cambozola, Brie and cream cheese and served with an assortment of crackers – always a hit.

  22. […] jar. We are hooked on the stuff! I couldn’t help but grab the recipe from Cindi (she found it here) and make a batch myself. Especially considering the giant sized ziploc bag of jalapeno peppers she […]

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