Jalapeño Pepper Jam

Just spread some cream cheese on top of a cracker and top it with a little big of jam. It makes a tasty snack, and I think you could serve it as an appetizer around the holidays, too.

Jalapeño Pepper Jam

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  • Prep Time


  • Total Time


  • Servings

    1/2 pints


  • 4

    cups of seeded and finely diced peppers

  • (about 10 jalapeños, 2 green peppers and 2 red peppers)

  • 1

    cup apple cider vinegar

  • 1.75 ounce package of powdered pectin (I used Sure-Jell)

  • 5

    cups granulated sugar


Prepare a boiling water canner and sterilize the jars, lids, and bands. Meanwhile, in a large pot, combine the diced peppers and vinegar. Gradually stir in the pectin, and bring the mixture to a rolling boil. Add all of the sugar at once, return the mixture to a boil, and continue to cook for 1 minute. Fill the sterilized jars, wipe the rims, and fit them with lids and bands. Process for 15 minutes in boiling water. First time canning? Be sure to check out these guidelines for boiling water canning! I have done my best to ensure that this recipe is safe for canning, and I used a reputable source. However, it is always important to double check the guidelines to make sure a recipe is safe for canning.


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