Tuesday, October 18, 2011

Easy Jalapeno Jam

The variety of hot peppers I had to work with... habaneros, hot bananas, red and
green chiles, poblanos, Anaheims, cayenne, and of course jalapenos!
A lady from a local farm contacted me via Facebook (Yay for Facebook!) to tell me she had an abundance of peppers, both hot and sweet, was I interested? Well, yeah! I stopped by on my way home from work to pick up the peppers and to meet the owners of Crooked Cedar Farm, Edwina and Selvin Harrel. Super folks... took me on a tour of the farm and introduced me to their "ladies"... the hens. We chatted awhile and then I headed home to make my plans for all those colorful peppers.

I found a recipe called Easy Jalapeno Jelly... it's more like a jam so I renamed my version of it... I prefer making jams instead of jellies because you use the whole fruit in jam... just using the juice of a fruit and discarding the rest seems wasteful to me, so I was eager to get started on my Jalapeno Jam. Here's what I did...


First, I washed the jalapeno peppers... 12 ounces of peppers.



Then, wearing rubber gloves... and this is important, hot peppers can burn your hands... I removed the stems and seeds.


In my blender (you could use a food processor) I pureed the peppers with a cup of apple cider vinegar until the mixture was smooth.


Once the puree was smooth, I poured the mixture into a large deep stainless steel saucepan and added another cup of vinegar and
6 cups of granulated sugar


I brought the mixture to a boil over high heat and boiled, stirring constantly, for 10 minutes.

You'll notice the change in saucepan from the previous photo... yep!
we had a minor boil over and after a quick clean up and the realization
that my original choice in saucepans was not deep enough,
the process continued.
After boiling for the 10 minutes, stir in 2 pouches (3 ounces each) of liquid pectin (I used my homemade liquid pectin I had made from apple peelings a few weeks previously... I'm VERY proud of that fact!)


After adding the pectin, boil hard (full, rolling boil) for one minute.


Remove from heat, (at this point you have the option to stir in a few drops of green food coloring... I chose not to... I think Mother Nature's own natural coloring is perfect without any additions), then quickly skim off any foam.


I quickly ladled the hot jam into hot jars (I had sterilized my half pint canning jars by boiling them in hot water and had simmered my lids and kept them hot until I was ready for them).


I wiped the jar rims with a damp cloth...


... and tightened the lids on to fingertip tightness.


I placed the filled jars in the canner, ensuring they were completely covered with water. I brought the water to a boil and processed for 10 minutes...


After processing, I removed the jars and set them on a folded dish towel on the counter to cool and to listen for the PING of each successfully sealed jar!

Is this jam pretty or what? Look at those flecks of pepper! LOVE it!
This jam is fabulous on cream cheese and crackers!



For a printable copy of this recipe, click here... Printable Recipe

30 comments:

  1. I sell homemade Jams and Jellies as Mountain Sunshine and this recipe has been my #1 seller! Glad to see you sharing and loving it!

    ReplyDelete
  2. Granny..I appreciate you posting this recipe..I plan on making it this afternoon..One suggestion I might make though..would be for you to get your recipe to print on just one or two pages..It takes 6 pages now..That would be a help..

    ReplyDelete
  3. I totally understand, I've printed other "pages" and have the same issue... I will definitely check to see if I can put a "gadget" on the site for printing "Just the Recipe" without all the pics and such... until I get it figured out, however, you can just highlight the text you want to print, if you want to highlight several excerpts hold down "control" and click and drag the text areas you want to highlight, the once you have all you want highlighted, click "control" "P" and choose "print selection" and it will print only what you highlighted... I WILL work on a "gadget" though, I promise! Thanks for reading and for the input! ~~Granny

    ReplyDelete
    Replies
    1. From the top of your browser you can click "print preview". See which page(s) you need for the recipe. Then go to file/print and just pick those pages to print. That way you dont get all the comments, etc. if you don't want them.

      Delete
    2. From the top of your browser you can click "print preview". See which page(s) you need for the recipe. Then go to file/print and just pick those pages to print. That way you dont get all the comments, etc. if you don't want them.

      Delete
    3. From the top of your browser you can click "print preview". See which page(s) you need for the recipe. Then go to file/print and just pick those pages to print. That way you dont get all the comments, etc. if you don't want them.

      Delete
  4. I'm intolerant to table sugar. Can I sub honey or maple syrup?

    ReplyDelete
  5. I cannot find liquid pectin anywhere! Do you think i could use 1 box of sure jel pectin? This sounds delicious!!!

    ReplyDelete
    Replies
    1. Sure, substitute! 1 Tbsp liquid pectin = 2 tsp powdered pectin. ~~Granny

      Delete
    2. Thanks!!- Christie

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  7. what about making this sugar free, any one know how much sugar substitute to use.

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  19. Those spammy comments must get annoying. Aaannyways - thanks for this recipe! I miss my grandmothers hot pepper jelly (it was more of a jam too).

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  20. So...how much sure gel would total your two pouches of liquid...no idea how many tablespoons would be in liquid or the dry.HELP!!

    ReplyDelete
  21. GOT IT....just saw you said a total of 6 ounces liquid!! I think I can figure from here!!! I am making it right now....mostly with my peppers from my garden!! I had to add a few to make the 12 ounces! We love it with cream cheese on crackers or sourdough toast...yum...and thanks for the recipe.

    ReplyDelete
  22. Great recipe! I really appreciated your photos too. I added 1 cup of homemade chunky cranberry sauce to it for Christmas gifts.

    ReplyDelete
  23. Can peach juice be incorporated in this recipe somehow?

    ReplyDelete
    Replies
    1. Maybe in place of the first "one cup" of vinegar you use to chop/blend the peppers? ~~Granny

      Delete

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