This jalapeno jam recipe is the perfect way to use up fresh red and green jalapeños from your garden or local farmer’s market.
Serve this sweet-and-spicy jam over cream cheese with crackers, top it on a your favorite burger, put a dollop on grilled salmon, or make a spicy peanut butter and jelly sandwich! It also makes a fun gift for Christmas presents, especially for those folks who love spicy foods.
Store the jam in a Mason jar up to 2 weeks in the refrigerator.
Watch the video and print the recipe below.
Jalapeno Jam
Recipe by Jason Hill – CookingSessions.comThis jalapeño jam recipe is the perfect way to use up fresh red and green jalapeños from your garden or local farmer's market! Try it over cream cheese with crackers, top it on a burger, put a dollop on grilled salmon, or make a spicy peanut butter and jelly sandwich! Store this in a Mason jar up to 2 weeks in the refrigerator.
Ingredients
- 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
Instructions
- 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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