“Crafting jalapeño pepper jam is a delightful blend of spicy and sweet, capturing the essence of summer’s heat in a jar. The vibrant peppers, combined with the tangy apple cider vinegar and sweet sugar, create a jam that is as versatile as it is flavorful. Whether spread on a cracker with cream cheese, used as a glaze for grilled meats, or added to a sandwich for an unexpected kick, this homemade jam brings a burst of flavor to any dish. The process of canning not only preserves the freshness of the ingredients but also turns your kitchen into a haven of culinary creativity.
Ingredients:
- 1 pound fresh jalapeño peppers, stemmed and seeded
- 1 large bell pepper (red, orange, or yellow), seeded
- 6 cups granulated sugar
- 2 cups apple cider vinegar
- 1 (1.75 ounce) package powdered pectin
- 6 to 8 half-pint canning jars, lids, and bands
Instructions:
- Prepare the Peppers:
- Finely chop the jalapeño and bell peppers. For a smoother jam, use a food processor to pulse the peppers until finely chopped but not pureed.
- Cook the Jam:
- In a large pot, combine the chopped peppers, sugar, and apple cider vinegar. Stir well to mix.
- Bring the mixture to a boil over medium-high heat, stirring constantly. Once boiling, reduce the heat and simmer for 10 minutes.
- Stir in the powdered pectin, return the mixture to a boil, and boil hard for 1 minute, stirring constantly. Remove from heat.
- Prepare the Jars:
- While the jam is cooking, sterilize the canning jars, lids, and bands by boiling them in water for 10 minutes. Keep them hot until ready to use.
- Fill the Jars:
- Ladle the hot jam into the prepared jars, leaving 1/4-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the lids on the jars and screw on the bands until fingertip-tight.
- Process the Jars:
- Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal.
- Carefully remove the jars from the water bath and let them cool on a towel or cooling rack. Once cooled, check the seals by pressing down on the center of each lid. If it does not pop back, the jar is sealed properly.
- Storage:
- Store the sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly and use them within a few weeks.
