How to make Hot & Sweet Jalapeno Jam
Jalapeno jellies and jams are typically made with too much sugar and/or added bell peppers, which cuts down on the heat of these fiery Mexican peppers. So, I came up with this version of Jalapeno jam to satisfy my taste buds; which gets a kick from the heat of this peppery Jalapeno jam. You only need a few minutes to make this jam and it goes with a lot of your favorite foods. You could use it on plain toast, sandwiches or serve as a snack along with crackers & cheese. Go ahead and whip this up; your taste buds might just sing you, a Gracias song :)
Ingredients for 10 oz of Jam
5 large Jalapenos
1 Cup Sugar
1 Cup Apple Cider Vinegar
1/8 tsp Salt
1 Tbsp powder Pectin (ex: Ball)
1 to 2 drops of green food color (Optional)
Stove Top Method:
- Wash the Jalapeno's, remove & discard the stems. Cut into two to remove most of the seeds & discard. Using a food processor/chopper; finely mince the Jalapenos. You should get about a cup of minced Jalapeno's.
- In a saucepan, add the minced Jalapeno's, Sugar, Vinegar and let it come to a boil on medium-low heat for about 7-10 mins.
- Turn up the heat and scrape down the sides of the pan; add Salt, Pectin & food coloring (if desired).
- Let it boil for about a minute or two on medium heat. Taste and turn off the heat.
- Once the Jam is cool enough, transfer into a glass jar and refrigerate to use as a sweet/sour/ spicy Jam on toast, sandwich or with crackers & cheese.
- The 1st pic shows a scrumptious grilled cheese and pear sandwich using the Jalapeno Jam. I will be posting that recipe shortly.
- The 2nd pic shows the Jalapeno jam, served with crackers & cheese (Brie).