The Homemade Jalapeno Pepper Jam Recipe I’m Obsessed With

Ingredients:

6 jalapeños

1 red bell pepper

1 green apple

400 g sugar (around 2 c)

250 ml white distilled vinegar

1 tsp black pepper

2 tsp salt

Tools needed:

Sharp knife

Cutting board

Small stock pot

Kitchen scale (or measuring cups)

Mason jar for storage

Optional food processor

How to make it:

If you have a food processor, you can pulse the peppers and apples to break up into small pieces. I like to cut them with a knife so I can keep the pieces uniform in size. I feel the jam looks nicer this way.

Wash the peppers under cold running water and let air dry.

Cut the tops off the peppers, remove the seeds and placenta. Cut the peppers into a very small dice.

Cut the apple into small dice or grate on a cheese grater. Keep the peel on.

Place all ingredients into the small stock pot, stirring to dissolve the sugar.

Heat on medium until the liquid starts to boil. Reduce heat to medium low and continue to simmer for 20-30 minutes, stirring occasionally. The liquid will reduce slightly.

Let cool to room temperature and place jam into 2 pint mason jars. Place the jar into refrigerator and allow to cool for 5-6 hours before use. This should be nice and thick in consistency when cooled thoroughly. If it is too runny for your liking, you can place the jam back into a stock pot and simmer for a few more minutes to reduce the liquid.

Stores in the refrigerator for up to 1 month.

Enjoy on sandwiches, crackers, burgers, hot dogs and grilled cheese!

Logan