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Recipe of the Day
A bumper crop of jalapenos can easily be whipped up into a jam to be enjoyed in the fall and winter after the summer growing season is over. This quick and easy recipe will be enjoyed by everyone who loves jalapenos.
Easy Jalapeno Jam
3/4 pound jalapeno peppers
1 pound green bell peppers
6 cups granulated sugar
1 1/4 cups cider vinegar
1/4 cup lemon juice
1 teaspoon canning salt
3 ounces liquid fruit pectin
Finely chop peppers in food processor. Place the chopped peppers into a large saucepan.
Sir in sugar, vinegar, lemon juice, and salt. Bring to a boil, reduce heat to medium-low and simmer for about 10 minutes.
Raise heat and return mixture to a rolling boil. Pour in pectin and boil for one minute while constantly stirring. Remove from heat.
Ladle jam into hot, sterilized jars, leaving one-fourth inch headspace. Process jars in a hot water bath for 10 minutes. Cool, then store in a cool dark place.
Makes 7 pints.
More about jalapenos:
Fun Facts About Jalapenos
Jalapeno Growing Tips
Easy Strawberry Jalapeno Tart Recipe
Click here for a great assortment of canning supplies at Amazon
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2023
