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
Ingredients
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
http://www.InDianesKitchen.com
Ingredients
- 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
Directions
- 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.
This I could use in so many ways. Wonder how small a batch I can make?
I don’t know why you couldn’t cut this in half. That is probably the smallest batch since it uses 2 separate pouches of pectin.
how come you do not use the powder ball pectin
I found the recipe on the liquid pectin box. It was so good Viola. Thank you for checking out my recipe!
I’ve never had Jalapeno Jam and it sounds like something I need to try.
The sweet and spicy combination is amazing!!!!
I don’t doubt it. I’ll have to try it soon. Thanks. 🤓
You’re welcome!
How awesome you have jalapeño peppers in your garden! An interesting recipe. Never thought of it being in used in this way!
We grow them to make jalapeño poppers but this year the first batch went to jam. Not a jam for peanut butter sandwich but great on crackers or even on a bread like a baguette.
never heard of jalapeno pepper jam!!definitely going to try it!!
Oh yes give it a try it is so good!!!!
First time I see it 🙂 Thank you, dear Diane – amitiés
You’re welcome! 🌺
You pretty much had me at jalapeno.
I know Matt I am the same way! I left all the seeds in, this was so good!
This sounds like a great recipe. Jalapeños grow well here.
They are doing well in our garden too. Usually we eat them all by making jalapeño poppers but I had to try this jam and I am so glad I did! Thank you!
I am making this…thanks, Diane.
You are very welcome Jackie! So easy and delicious.
Great Recipe Diane
Thank you I will be making this every year now.
Sweet and spicy. This sounds delicious. I’m definitely going to try it. Thank you for sharing. Stay safe.
The first time I’ve seen this, but, as you know I am not “worldly” as to baking and cooking. 🙂
Not yet! Lol
This is a unique recipe, I heard about this first time from you 😀😀😀
Thank you so much for sharing ☺️🤗🤗
I hope you get a chance to try it…..so good!!!! Thank you Shaheen.
Awesome ! I love pepper jelly on cream cheese!
I have not tried it with cream cheese! You are the second one to mention it and I am going to try it. I always have cream cheese! Making jalapeño poppers with it tomorrow.
It’s delicious on cream cheese and a cracker!
My summer crop of jalapeños led me to your post as I searched for ideas. Hubby just bought powdered pectin… think it matters?
I don’t think it matters. I only used the liquid because I had used it for another jam. I’m not sure how much you will use, check the box, as I got the recipe for mine off the box. Good luck this was so good.
It worked perfectly!
I used 60 peppers and added 2 cups apple cider vinegar since that’s all I had, plus 2 cups of sugar, along with the powdered pectin per its instructions.
Jam is delicious. I have a year’s worth of it now… our favorite treat is a cracker with a little cream cheese, topped with the spicy jam.
Thank you!!
Awesome I love this jam too. I’m happy you liked it Lorraine❣️