Description
The Best Sticky Jalapeño Jam is a sweet, tangy, and spicy homemade preserve made with fresh jalapeños, bell peppers, apple cider vinegar, and fruit pectin. Perfect for serving with cream cheese, crackers, grilled meats, sandwiches, or charcuterie boards.
Ingredients
Scale
- 2 cups fresh jalapeños, finely chopped (about 12–15 peppers)
- 1 cup red or green bell pepper, finely chopped
- 1.5 cups apple cider vinegar (5% acidity)
- 4 cups granulated white sugar
- 1 pouch (3 oz / 85ml) liquid fruit pectin (such as Certo)
- 1/2 tsp butter (optional)
- 1/2 tsp fine sea salt
Instructions
- Wearing gloves, finely chop or pulse the jalapeños and bell pepper in a food processor until evenly minced.
- In a large heavy-bottomed non-reactive pot or Dutch oven, combine the peppers, apple cider vinegar, sugar, salt, and butter if using. Stir over medium-high heat until the sugar dissolves. Bring to a full rolling boil and boil for 10 minutes, stirring occasionally.
- Stir in the liquid fruit pectin completely. Return the mixture to a full rolling boil and boil hard for exactly 1 minute while stirring constantly.
- Remove from the heat and skim off any foam. Ladle the hot jam into warm sterilized half-pint jars, leaving 1/4-inch headspace. Seal with warm lids and rings and allow the jars to cool undisturbed for 12 to 24 hours until fully set.
Notes
Wear gloves when handling jalapeños to protect your skin. Remove the seeds for a milder jam or leave some in for extra heat. Once opened, refrigerate the jam and enjoy within a few weeks. Delicious served over cream cheese, with roasted meats, burgers, or on charcuterie boards.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 55
- Sugar: 13g
- Sodium: 35mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg