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    Home » Preserves

    Published on: April 9, 2015 by Janice; Updated on: November 7, 2022 52 Comments

    Jalapeño jam recipe (no pectin)

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    Pepper jam and cream cheese on bread.

    This sweet spicy jalapeño jam makes a great accompaniment for cheese boards or charcuterie boards. It's perfect for serving with grilled meats, on burgers, and even slathered on toast. Try this pepper jam with cream cheese as a sandwich!

    Pepper jam and cream cheese on bread.

    Jalapeño jam, also called pepper jam, is made from a combination of spicy jalapeño peppers and Bell peppers. It's tangy, sweet, and spicy, all at once and it's a favourite of mine.

    Jalapeño jam is similar to pepper jelly in terms of taste, with a few differences in texture:

    1. pepper jelly is usually clear with no fruit pieces, whereas you can see. the fruit in the jalapeño jam, usually finely diced sweet peppers and hot peppers.
    2. pepper jelly is usually set and gelled with added pectin, like liquid Certo, whereas this jalapeño jam is thickened by cooking it with high pectin fruit up to the jam setting point.

    Ingredients needed

    If you want to make a jalapeño jam without pectin, you will need:

    • jalapeño peppers: I used green jalapeños but if you can find red ones, that would give the jam a nicer colour! Pick peppers that are firm and unblemished and as fresh as possible. You could substitute more Bell pepper for a regular pepper jam, or you could opt to replace a portion with a more spicy pepper, but remember a little goes a long way with some varieties!
    • Bell peppers: I have made this with red and orange Bell peppers, which are sweet. You can also use yellow Bell peppers. Any sweet pepper will work here. Again pick them firm and unblemished. Check the stems to know if they are fresh.
    • apples: the addition of apples to this jalapeño jam recipe is very smart because they are full of pectin, which helps the jam set up so that it is thick and not runny.
    • lemon: lemon adds a ton of flavour and in this case, whole lemon wedges are used, so that again they can contribute some pectin, which is predominantly in the peel of the fruit.
    • sugar: you cannot make this jam without sugar. You could use a combination of brown sugar and regular granulated sugar if you want to add more flavour, but the sugar is essential for balancing the acidity and spice in this jam, and also for ensuring the jam will gel properly and set nicely.
    • apple cider vinegar: you could use a regular white or distilled vinegar, but I love the flavour of apple cider vinegar. The vinegar, like the lemon, will bring down the pH of the jam and ensure that you can safely can this recipe and also to ensure that the pectin will form a gel network so that the jam will set.
    Prepping jalapeño jam

    Ratio for pepper jams

    Like with most jam recipes, I do not recommend deviating from the quantities listed. You can play with the type of sugar, the type of vinegar, the variety of peppers (both Bell and jalapeño), substituting and replacing weight-for-weight.

    If you have more or less fruit to work with, adjust the recipe accordingly in order to respect the ratio of fruit to sugar, keeping it consistent. I have successfully halved the recipe without issues, making a small batch of 2 jars of jalapeño jam.

    This recipe isn't hard, but it does take a lot of chopping. Camilla suggests using a food processor to make things go a little faster, but I decided to do all the prep by hand, making tiny cubes out of the apples, red peppers, and jalapeño. Your arms will get tired from all that chopping, but I think the texture is better and the chunks more even if you chop everything by hand.

    Ingredients for jalapeño jam combined in a big pot and ready to be cooked down on the stove.A pot of jalapeño jam ready to be transferred to jars.

    Pepper jam that sets without pectin

    For this recipe, you combine low pectin jalapeño peppers and Bell peppers with fruits that are higher in pectin (lemons and apples) to help with achieve the perfect set. It's very smart! The lemons and apples provide plenty of pectin to do the job, but you also need to make sure to boil the jam sufficiently:

    • The set can be loose if you boil it to just above the boiling point but not further (around 101–102 ºC or 214–216 ºF).
    • The set will be more firm if you boil the jam to 103–104 ºC (217–219 ºF). It will have a more gelled, soft jelly-like texture.

    Decide the texture you want before you begin and watch the pot of jam as it boils: the bubbles will be less volatile and more stable as the jam thickens.

    You can also use a frozen plate test to see how the set is. Make sure to place a few saucers in the freezer before you begin: when you think you're close to the set you want, you can verify it:

    • dollop a small amount of the jam on a frozen saucer
    • place the saucer back in the freezer to cool down the jam for about 30 seconds to a minute
    • take the plate out of the freezer and nudge the edges of the dollop with your fintertip.
    • if the jam wrinkles when pushed, you've definitely boiled down the jam enough that it won't be soupy.
    • decide if you want to thicken further for a firm set or if you want to can it right away

    Remember whenever you do a plate test like this, take the pot of jam off the burner and turn off the heat. Otherwise, you risk overcooking the jam!


    Special equipment

    If you want to seal your jars using a boiling water bath, you will need a few tools to make the job easier:

    • A canning kit for processing jars, with jar lifter, canning rack, canning pot, magnet for picking up sterilized lids, and a tool for checking headspace (this is a kit from Ball on Amazon that is perfect for most of your canning jobs)
    • A wooden spoon or non-reactive spatulas are essential. Make sure if you are using a spatula that it can withstand higher temperatures as you will be stirring the boiling jam with this tool on the stove.
    • Mason jars (I like Ball or Bernardin jars like these on Amazon) with new rubber seals (get a stash of these on Amazon) to make sure the vacuum seal will hold over time.
    • A fast-reading or instant read thermometer, which you can use to monitor the temperature of the jam as it boils. This way you are sure your jam will set if you boil it up to the jam setting temperature. I own a pink Thermapen which is very fast at registering temperatures and temperature changes, but it's hand-held. The Thermoworks Dot is a probe thermometer with a cord and would be even more appropriate for making jam!
    Pepper jam and cream cheese on bread.

    What to serve it with

    Jalapeño jam is great served with meat, so steak, chicken, pork or even lamb because of the combination of spicy, vinegary, sweet flavours it provides. It goes with everything.

    Another popular way of enjoying it is to make pepper jam and cream cheese sandwiches with bread, or you can serve it on matzoh or crackers. It's sweet and vinegary, and I love it.

    If you love making preserves, be sure to check out the spiced apple jam for late fall canning, three fruit marmalade in winter, plum jam in the summer, and rhubarb jam without pectin in spring.

    • Thermoworks DOT probe thermometer
    • Thermoworks Thermapen Mk4
    • Thermoworks ThermoPop
    A jar of jalapeño jam with a small wooden spoon for serving.
    Jalapeño pepper jam and cream cheese on bread.
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    4.20 from 10 votes

    Jalapeño jam

    Prevent your screen from going dark
    This jam is the perfect combination of spicy, sour, sweet. It tastes great on toast with cream cheese, or as an accompaniment to a bbq steak or meat.
    Course Condiment
    Cuisine American
    Keyword jalapeño jam
    Prep Time 45 minutes
    Cook Time 20 minutes
    Total Time 1 hour 5 minutes
    Servings 4 jars of 250mL
    Calories 55kcal
    Author Janice

    Equipment

    Big pot
    Thermoworks DOT probe thermometer
    DOT thermometer
    Mason jars
    Canning kit

    Ingredients

    • 2 lemons quartered, seeds removed
    • 540 grams (1.2 lb) apples finely chopped (I used Cortland apples)
    • 350 grams (0.8 lb) red bell peppers finely chopped
    • 350 grams (0.8 lb) jalapeño peppers seeded and finely chopped
    • 5 mL (1 teaspoon) Diamond Crystal fine kosher salt
    • 600 grams (3 cups) granulated sugar
    • 750 mL (3 cups) cider vinegar

    Instructions

    • Prepare jars and lids.
    • In a large pot, combine the lemons, apples, red peppers, jalapeños, salt, sugar, and vinegar. Bring to a boil over medium–high heat. Reduce heat and simmer, stirring often and reducing the heat as necessary, until thick. Remove from heat and fish out the lemons, which will now just be soft pieces of peel; discard lemons.
    • Ladle jam into the hot jars to within ¼ inch of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.
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    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 55kcal

    Cookbook source

    This recipe was adapted from Camilla Wynne's book, Preservation Society Home Preserves: 100 Modern Recipes. What I love about Camilla Wynne's book on preserves is that she takes the worry out of canning, and a lot of the sugar too.

    Preservation Society book cover

    Her jams and marmalades really taste like the fruit that's in them. Her preserves are fruit with just the right amount of sugar, not sugar with some fruit. There's still a lot of sugar that goes into her jams, don't get me wrong, but there is so much less in her recipes than in some of the older jam books and recipes I've come across.

    Since I already own the French version of this book (Les Conserves selon Camilla, available on Amazon Canada), published in 2013, I've had a few years to test a lot of recipes in the book and adapted others. I've tried the marmalades several times (remember when I explored how to use the setting point  to ensure your jams and marmalades set properly?). Some of the jam recipes are inspired from boozy cocktails or made with the addition of fun spices. There are fruit syrups and pickle recipes too. Lots of unique, tasty treats in this book and I want to try them all! For this post, I went with something new: the jalapeño jam from the Chutneys, Relishes and Savoury Jams" chapter. Basically, this book review was an excuse to make myself jalapeño jam.

    Robert Rose Inc. sent me the cookbook to review. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.  

    More Homemade preserve recipes

    • Peach jam
    • Strawberry jam
    • Strawberry rhubarb jam
    • The jam setting point and how to determine jam set
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    Comments

    1. Asta says

      April 09, 2015 at 8:50 am

      Camilla is a woman after my own heart. I preserve whatever I can whenever it's in season. The highlight of a weekend trip to Ontario last September was finding a vendor at the Brampton Farmer's Market selling Damson plums, because I haven't been able to get them here in Quebec, and I wanted to make Damson plum jam.

      I've tasted Camilla's preserves and they are delicious. I'd be thrilled to win a copy of her book.

      https://twitter.com/KtchnHealsSoul/status/586127414444568576
      .

      Reply
    2. LJ Stubbs says

      April 09, 2015 at 9:08 am

      I like making both strawberry and tomato jam.
      And I think I'll add Jalapeño jam to the list.

      Reply
    3. michelle says

      April 09, 2015 at 9:09 am

      Yes - hopefully I'm lucky number 1! I haven't made much in a while but strawberry jam is a classic. I've always loved peach jams too - they are surprisingly amazingly tasty!
      Here's my tweet link - https://twitter.com/MichelleMLittle/status/586153597781573633

      Reply
    4. Isabelle @ Crumb says

      April 09, 2015 at 9:13 am

      My favourite thing to preserve at home is brandied peaches. It's like having a jar of summer sunshine you can crack open in the dead of winter, when it's cold and miserable and you can't remember what proper ripe fruit tastes like any more. 🙂
      I haven't tried my hand at jalapeño jelly yet, but it's on the list of possible things to try this year, assuming my little backyard hot pepper patch cooperates (and that the squirrels don't try to eat them all this year... jerks). I'm loving the idea of using apple to both sweeten and add pectin... so genius!

      Reply
    5. Margaret Pearson says

      April 09, 2015 at 9:19 am

      Marmalade and chutneys are the favourites at our house. My children love pickled beets, since they are no longer living at home and are too far away I don't make them very often. Just love your recipes.

      Reply
    6. Isabelle @ Crumb says

      April 09, 2015 at 9:19 am

      Tweeted!
      https://twitter.com/Izzbell/status/586156368350052353

      Reply
    7. Elaine says

      April 09, 2015 at 9:38 am

      I make strawberry and raspberry jams every summer.

      Reply
    8. Isabelle says

      April 09, 2015 at 9:44 am

      I used to make bacon jam and onion jam but not in a long time. Maybe I just need the book for some inspiration. 😉

      Here's my tweet: https://twitter.com/Yzhalia/status/586161415330795520

      Reply
    9. Melodie says

      April 09, 2015 at 9:54 am

      I need to put all those jars I won last year to good use! And of course, you know fig jam is my jam.

      Reply
    10. Joy says

      April 09, 2015 at 9:56 am

      https://twitter.com/Jemrah1/status/586165662671843330 i tweeted!

      Reply
    11. Joy says

      April 09, 2015 at 9:57 am

      i have made strawberry jam in the past - but nothing too extensive - this book looks gorgeous! Thanks for the chance to win a copy 🙂

      Reply
    12. Ada says

      April 09, 2015 at 10:14 am

      Right now I make a lot of preserved lemons. I used to make jams and jellies. Excited about this cookbook.

      Reply
    13. Mia says

      April 09, 2015 at 11:00 am

      I love Camilla's workshops. I think I took every single one of them except pickled eggs. I have learnt to can and jam with confidence. So glad she has a book in English. I own lots of Robert Rose cookbooks.
      I make sour cherry and gooseberry jams from fruits from my garden. Last year, made three citrus marmalade ( Meyer lemon, Sorrento limoncello lemons and organic lemons).
      I failed big time with jalapeño jelly ( also from the garden) because I used those awful pectin powders and not enough sugar!
      Gotta try jellies one more time.

      Reply
    14. Nicole Jubleew says

      April 09, 2015 at 12:14 pm

      I make strawberry freezer jam but I'd really like to try preserving fruit this year.

      Reply
    15. Nicole Jubleew says

      April 09, 2015 at 12:18 pm

      I tweeted here: https://twitter.com/JubleeW/status/586201402348822528

      Reply
    16. Dana says

      April 09, 2015 at 12:35 pm

      I like to make strawberry rhubarb jam. 🙂

      Reply
    17. Brad Fulton says

      April 09, 2015 at 12:54 pm

      I've made fridge strawberry jam using chia seeds (and a lot less sugar!). I only started doing preserves last year but managed to make "Cherry Rhubarb-b-q" Sauce as wells pickled beets, asparagus and hot mixed veggies. I can't wait for the local growing season to start again! Cheers!

      Reply
    18. Tamara says

      April 09, 2015 at 1:53 pm

      All kinds! My favorite is Bourbon Tomato. Looking forward to some more savory recipes!

      Reply
    19. Gene D says

      April 09, 2015 at 3:47 pm

      I love preserves but don't make them. I really should!

      Reply
    20. Gene D says

      April 09, 2015 at 3:48 pm

      I tweeted here https://twitter.com/WCTx40/status/586254224700342272

      Reply
    21. Judy says

      April 09, 2015 at 8:29 pm

      I make strawberry jam. I also can peaches and pears when we can get local fruit.

      Reply
    22. Elin says

      April 09, 2015 at 10:57 pm

      Yes! My new obsession is bacon onion marmalade.

      Reply
    23. Shareba says

      April 09, 2015 at 11:42 pm

      I have NEVER made preserves, ever! Isn't that ridiculous? That's my mom's territory. Although, lately I've been wanting to try making strawberry jam with vanilla infused into it...

      That jalapeno jam sounds like something that I would enjoy too!

      PS. I tweeted: https://twitter.com/InSearchOfYummy/status/586373211140395008

      Reply
    24. Laura says

      April 09, 2015 at 11:58 pm

      I haven't done any before but want to try this summer with my overflow garden produce!

      Reply
    25. Laura says

      April 09, 2015 at 11:58 pm

      Tweeted!

      Reply
    26. Sadaf Afshan says

      April 10, 2015 at 4:15 pm

      As far as preserves go, I have only tried strawberry jam at home. This jalapeno jam sounds interesting.
      I tweeted about the giveaway https://twitter.com/sadaf_afshan/status/586623152039579648?lang=en

      Reply
    27. Kim says

      April 10, 2015 at 5:21 pm

      This book sounds like a great addition to my cookbook shelves! Your pictures are wonderful.
      I would definitely like to preserve some rhubarb this spring.

      I tweeted
      https://twitter.com/the5oclockrush/status/586639978391822336

      Thanks
      Kim

      Reply
    28. Jim says

      April 10, 2015 at 8:18 pm

      I sure do! I cannot wait until the glorious season called summer graces my lovely state of Michigan. I have a cherry tree in my next door neighbor's yard, and will be growing habanero peppers this year, so I can make 100% homemade cherry habanero jam. I made it last year; but with store bought habaneros. Love doing things myself. Look forward to making this recipe regardless if I win! Thank you!

      Reply
    29. Teresa says

      April 11, 2015 at 2:50 pm

      I like to make jams and pickles, but would like to expand my horizons beyond the ones I've been doing for years. I'm glad to hear that she doesn't over-sugar in her recipes. There's nothing worse that digging into a jam full of beautiful fruit and tasting nothing but sugar.

      Reply
    30. Dianne says

      April 11, 2015 at 6:19 pm

      I like making strawberry jam! I also make a mixed fruit preserve with plums, peaches and nectarines for serving over ice cream and pancakes.

      Reply
      • Dianne says

        April 11, 2015 at 6:24 pm

        Here's my tweet: https://twitter.com/_jackanddianne/status/587018002333315072

        Reply
    31. nicolthepickle says

      April 12, 2015 at 1:48 pm

      I make strawberry jam and I tried apple cranberry jelly last year (total disaster). I'd love to try more things though.

      Reply
    32. nicolthepickle says

      April 12, 2015 at 1:50 pm

      https://twitter.com/Nicolthepickle/status/587311707904671745
      Tweeted too. and thank you for the opportunity.

      Reply
    33. Madeleine says

      April 13, 2015 at 7:23 pm

      I haven't made preserves yet but would like to try making raspberry jam.

      Reply
    34. Aimee @ Simple Bites says

      April 14, 2015 at 8:45 pm

      Totally want/need this book! You know some of the preserves I make... 😉 A good salsa is on the list for this summer.

      Reply
    35. Leah M @ love me, feed me says

      April 15, 2015 at 11:33 am

      I have never made preserves, but I've been so intrigued lately! Definitely want to give it a try.

      Reply
    36. ceecee says

      April 15, 2015 at 12:02 pm

      I make freezer jam but no real canning - kinda scares me....but this book might change that!

      Reply
    37. Mary Tang says

      April 15, 2015 at 1:27 pm

      I make a lot of pickled stuff but haven't tried preserves. The book will be very helpful to get me started!

      Here's a link to my Tweet: https://twitter.com/themary_tang/status/588393064042860544

      Reply
    38. Stacey says

      April 15, 2015 at 4:50 pm

      This book looks amazing, I love making jams at home, but hate using a ton of sugar, so I would love more recipes that use less sugar! This Jalapeño jam looks amazing!

      Reply
    39. Monica says

      April 15, 2015 at 5:25 pm

      I make strawberry jam and jelly as well as marmalades.

      Reply
    40. Monica says

      April 15, 2015 at 5:29 pm

      I tweeted -https://twitter.com/OlderMommyStill/status/588453748726444032

      Reply
    41. Maryann says

      April 18, 2015 at 5:03 am

      I've made fruit jams--strawberry, blueberry, and peach. I'd like to try more.

      Reply
    42. Summer says

      January 23, 2021 at 1:39 pm

      This is an amazing recipe. East to follow and tasted delicious!

      Reply
      • Summer says

        January 23, 2021 at 1:40 pm

        Thank you!

        Reply
    43. Melissa says

      November 23, 2021 at 1:07 pm

      I followed this recipe exactly as written (even used a scale) and it tastes like sweet ACV is all! It even overwhelms the pepper taste. What in the world can I do to fix that please?

      Reply
      • Janice says

        November 23, 2021 at 1:14 pm

        Hi Melissa,
        Usually pepper jams and jellies are a combination of spicy, vinegary, and sweet. So it should have a vinegary but sweet taste. Are you sure you added the full amount of sugar? because that is important to balance the acidic flavour of the vinegar. The sugar is key for the set but also the flavour. Hope that helps!

        Reply
      • Janice says

        November 23, 2021 at 1:31 pm

        Hi Melissa, I've had another thought: have you let the jam cool down? Because when it's warm, the vinegar might be potent but I think once it's cooled down, it should mellow. The other thought I had is if the jam wasn't boiled long enough, perhaps the vinegar taste is more present... just some ideas of what could have gone wrong with the taste. But this is a vinegar forward jam. It's the type of condiment you would serve on cheese boards or with a holiday roast.

        Reply
    44. John says

      September 13, 2022 at 3:02 pm

      Hi Melissa-
      What about the lemon seeds? Are those just left in there or are you removing them at some point?

      Reply
      • John says

        September 13, 2022 at 3:04 pm

        Sorry... I put the wrong name Janice. lol

        Reply
        • Janice says

          September 13, 2022 at 3:47 pm

          No worries! I'll be making this jam too this week because I grew 3 jalapeño plants and now I have too many jalapeños, lol!

          Reply
      • Janice says

        September 13, 2022 at 3:35 pm

        Remove them! I'll add that clarification to the recipe card to make it more clear.
        Thanks for your comment and I hope you enjoy this jam as much as I do!

        Reply
        • John says

          September 14, 2022 at 4:08 pm

          Thank you for the quick reply!

          Reply

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