How to Make Jalapeño Jam
This jalapeño jam keeps well in the refrigerator for up to two weeks.
I’m a sucker for anything spicy, so when I see fresh jalapeños at the farmer’s market, I stock up. Today I’m going to show you how to make jalapeño jam without pectin using fresh red and green jalapeño peppers. It goes without saying that you should probably wear rubber gloves when handling the fresh peppers, unless you enjoy your eyeballs burning throughout the day. This jalapeño jam recipe tastes great served over cheese with crackers, tucked into a turkey sausage omelet, drizzled over hamburgers, or topped on grilled salmon. I sure hope you enjoy it!
- 1/2 pound red fresno or jalapeño peppers
- 1/2 pound green jalapeño peppers
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 1/2 cups white sugar
- 2 1/2 cups water
- Salt to taste
- Remove stems and seeds from peppers and slice thinly.
- Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the peppers and sauté until they are softened. Next add the sugar, vinegar and water. Bring to a boil.
- Lower heat and simmer about 30 minutes, until the mixture is thick and syrupy.
- Season with salt and place in a Mason jar with a lid. This keeps up to 2 weeks stored in the refrigerator.
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How to Make Jalapeño Jam (Video)
As you can see below, this jam is great served with crackers and blue cheese! Stay tuned for my blue cheese burger recipe using this jam on Tuesday!
This jalapeño jam tastes great with blue cheese or cream cheese with crackers.