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It was my first year of planting jalapenos in my garden and I got a good harvest.
I was looking for a jam recipe to use a couple of my jalapenos and I found this quick and simple recipe Red Jalapeno Pepper Jam which does not require canning. I like the fact this recipe uses the natural pectin of one green apple instead of the commercial pectin.
This Red Jalapeno Pepper Jam is great with crackers and even better with cream cheese or any cheese. My favorite is goat cheese.
For my first attempt, I divided the recipe in half and did not put too many seeds in my jam so the result is really mild but feel free to add more seeds if you want more heat.
Do not throw the seeds that you are not going to use, keep them in a bowl and let it dry for 24-48 hours. Store them in a box so you can use them in any recipe that requires spicy flakes.
Important before working with jalapenos: I strongly suggest to wear disposable gloves so you do not burn your hands with the spicy component of the pepper called capsaicin. In any case, do not touch your face, especially your eyes!!!
- Important before working with jalapenos: I strongly suggest to wear disposable gloves so you do not burn your hands with the spicy component of the pepper called capsaicin. In any case, do not touch your face, especially your eyes!!!
- 1 1/2 cup of red jalapenos seeded(*) and chopped
- 1 cup of sweet red bell pepper
- 1 green apple cored and chopped
- 1 cup vinegar (I used apple cider vinegar)
- 2 cups cane sugar
- In a food processor, put the red jalapenos, red bell pepper, and the green apple. Pulse until coarsely smashed.
- In a medium pan, put the mixture, add the vinegar and sugar. Stir well and bring to a boil.
- Cook for 25-30 minutes in stirring often until the jam reduces and thickens.
- In clean jars, ladle jalapenos jam and let it cool before covering. Put in the refrigerator. The jam will be thicker after 24 hours.