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Jalapeño Jam

A sweet and spicy homemade jam perfect for appetizers, glazes, and cheese boards.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 jars
Course: Appetizer, Condiment
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 pieces fresh jalapeños (about 1 cup finely chopped, seeds removed for less heat) Adjust the amount of seeds for desired spiciness.
  • 1 piece red bell pepper, finely chopped Can be replaced with yellow or orange bell pepper for variation.
  • 1.5 cups apple cider vinegar
  • 3 cups granulated sugar Sweetness can be adjusted as desired.
  • 6 oz liquid pectin (2 pouches of 3 oz each)

Method
 

Preparation
  1. Sterilize your jars and keep them warm.
  2. In a large pot, combine the chopped jalapeños and red bell pepper.
  3. Add the apple cider vinegar and granulated sugar, then stir to mix evenly.
  4. Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
  5. Once at a rolling boil, reduce the heat and let it simmer for about 10 minutes.
  6. Stir in the liquid pectin and return to a full boil for one minute.
  7. Remove from heat and ladle the hot jam into prepared jars, leaving about a 1/4 inch headspace.
  8. Secure lids on the jars and process them in a boiling water bath for 10 minutes.
  9. Allow jars to cool completely before storing in a cool, dark place.

Notes

Store sealed jars in a cool, dark pantry. Once opened, keep refrigerated and use within a few weeks. Can be frozen in airtight containers.