Easy Jalapeño Pepper Freezer Jam
We picked these Jalapeño Peppers from our garden. Have you ever tasted Jalapeño Pepper Jam? If not, you don’t know what you are missing because the sweetness of the jam combined with the heat and flavor of the Jalapeño Pepper is absolutely amazing! You can remove the seeds for a less spicy taste or, like me, leave all of the seeds in for a nice bite of heat. Either way, this is so simple to make and delicious with only four ingredients.
Source: Ball Realfruit Liquid Pectin
Cut each jalapeño pepper into 3 pieces
and place them into a blender.
Add 1 cup of the cider vinegar and purée
until smooth, do not strain the mixture.
Pour the mixture into an 8 quart saucepan
along with the remaining 1 cup of
cider vinegar and the sugar.
Stir constantly over high heat.
Bring to a boil and boil for 10 minutes,
stirring constantly. Mine looked like it
would boil over but it didn’t.
Quickly add the 2 pouches of liquid pectin,
making sure you squeeze out every bit from
the pouches. Stirring constantly, bring back
to a hard boil and then boil for 1 minute more.
Remove pan from the heat and
skim off any foam, if necessary.
Ladle into 6 (8 oz) freezer containers or your
preferred size. Put the lids on and place them
into the refrigerator until cold and set. Place
them into the freezer. Don’t forget to write
the name and date on the container.
Thaw in the refrigerator
and serve as needed.
Easy Jalapeno Pepper Freezer Jam
- 12 oz. jalapeno peppers (weighed with the tops cut off – about 12 medium), rinsed and dried
- 2 cups cider vinegar, divided in half
- 6 cups granulated sugar
- 2 – 3 oz. pouches Ball Realfruit Liquid Pectin (Ends cut off and stored upright in a glass so it doesn’t spill)
- 6 – 8 oz. clean and dry freezer containers
- Cut each prepared jalapeno pepper into 3 pieces. If you like it spicy, leave the seeds in or you can remove them for a not so spicy taste.
- Place the peppers and 1 cup of vinegar into a blender. Puree until smooth and do not strain the mixture.
- Pour the mixture into an 8 quart saucepan along with the remaining 1 cup of vinegar and the sugar, stirring to combine.
- Over high heat and stirring constantly, bring to a boil.
- Boil for 10 minutes, stirring constantly.
- Quickly add the 2 pouches of pectin, making sure to squeeze every bit out of the pouches.
- Bring back to a boil, stirring constantly, and boil for 1 minute more.
- Remove the pan from the heat and skim off any foam, if there is any.
- Ladle jam into the freezer containers. Put the lids on and place them into the refrigerator until cold and set. Mark the top with the contents and date. Place them into the freezer.
- Thaw in the refrigerator and serve as needed.