What is jalapeño jam used for?

Jam with jalapeno is incredibly versatile. It can be spread on crackers with cream cheese for a quick appetizer, used as a glaze on meats like pork or chicken, or added to sandwiches, burgers, and pizzas for a spicy-sweet flavor boost. Some even swirl it into cornbread or serve it alongside breakfast foods like eggs or bagels. It’s not just a spread—it’s a secret weapon in the kitchen.

How to make jalapeño chilli jam?

To make jalapeño chilli jam, start by finely chopping fresh jalapeños—remove seeds if you prefer less heat. Combine them in a pot with sugar, apple cider vinegar, lemon juice, and salt. Simmer to blend flavors, then add liquid pectin and bring to a rolling boil for one minute. Pour the hot mixture into sterilized jars and process in a boiling water bath. This classic method works whether you're using just jalapeños or adding fruit to create a fusion-style jam with jalapeno .

What are jalapeños in a jar called?

Jalapeños preserved in jars are usually referred to as pickled jalapeños . These are different from the jalapeños used in jam with jalapeno , as they are typically sliced and brined in vinegar with spices. Pickled jalapeños are great for nachos, tacos, and sandwiches, while jam offers a sweeter, spreadable experience. For a fusion of both, you can even incorporate pickled jalapeños into a jam recipe for extra tang.

What to make with lots of jalapeños?

When your garden (or grocery haul) gives you an abundance of jalapeños, the possibilities are deliciously endless. You can roast them for smoky salsa, pickle them for long-term storage, or stuff them with cheese for baked poppers. But one of the best uses? Make a big batch of jam with jalapeno . It’s an ideal way to preserve your peppers while transforming them into something sweet, spicy, and totally versatile. You can also experiment with hot sauces, jalapeño cornbread, or add them to casseroles. Check out our chicken and jalapeño recipes for more meal ideas.

Jam with Jalapeno: 7 Irresistible Sweet & Spicy Ideas

Name: Jam with Jalapeño
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 half-pint jars
Cuisine: American
Ingredients: 3–4 jalapeño peppers, stemmed and seeded; 1 red bell pepper, chopped; 1 cup apple cider vinegar; 1/4 cup lime juice; 5 cups granulated sugar; 1 pouch Certo liquid pectin

Description

Jam with Jalapeño is a sweet and spicy preserve that brings bold flavor to your table. Whether served with cheese, spread on toast, or used as a glaze, this unique jam adds a zesty kick to both sweet and savory dishes.

Ingredients

Scale

4 C finely chopped bell and jalapeno peppers
1 (1.75 ounce) box pectin
1 C apple cider vinegar
5 C sugar

Instructions

***Before you begin, be sure to wash and dry your jars.***

1.You will need 4 total cups of finely chopped jalapeno and bell peppers. I used 1 large red bell pepper, 1 large green pepper and 10 jalapeno. Some of my jalapeno are red (as you can see from the picture). My friend Cindi grew them in her garden. Aren’t they pretty!

Now, before you start chopping..

Be sure to put some rubber gloves on. The seeds in the jalapeno peppers will burn you. Honestly, they really will. Trust a girl who knows from a previous bad experience.

2.Chop the ends from the jalapeno and bell peppers.Chop them into small pieces. I use (and love) this Progressive Fruit and Vegetable Chopper.Chop enough to equal 4 cups. I opted to leave all of the seeds in, which ended up being a nice amount of heat. You can leave some of them out if you are looking for a more mild jam.

3.Pour the chopped peppers into a large pot. Sprinkle 1 (1.75 ounce) package of pectin over them and stir to combine.

Add 1 C apple cider vinegar. Bring the mixture to a boil over medium high heat.

3.Once you have a rolling boil, add 5 cups granulated sugar. Stir it well, making sure that all of the sugar is dissolved.

4.Stirring constantly, bring it back to a rolling boil. Allow it to boil for 1 minute then remove it from the heat.

5.Carefully pour the hot jam into pint-sized jars.

6.Take a wet paper towel and clean the rim of the jars, making sure there isn’t any jam sticking to it. This will help you get a nice, clean seal.

7.Place a lid and ring onto the top of the jars. Make sure you are using new lids. Lids that have been used in the past won’t seal properly for you. Place the jars in a water bath canner and process for 15 minutes. The lids will make a popping sound once they have sealed.

You can check to be sure they have sealed by pressing your finger in the center of the lid. If it’s firm, you are good to go. If it has some give to it, the lid hasn’t sealed and will need to be processed in the water bath canner for a longer period of time.

8.Store in a cool, dry place. Refrigerate after opening.

This jam is wonderful served with cream cheese and Ritz crackers.

Notes

Combine with strawberries, peaches, or raspberries for fruity variety.
Use fresh jalapeños for vibrant heat; remove seeds for a milder result.
Store in sterilized jars in the fridge for up to 3 weeks, or process for long-term canning.
Pairs beautifully with soft cheeses like brie or cream cheese.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Condiment
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 10g
Sodium: 0mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 11g
Fiber: 0g
Protein: 0g
Cholesterol: 0 mg

Keywords: Green bell peppers, cider vinegar, fruit pectin, lemon juice