Ingredients
Equipment
Method
- Step 1: Wear gloves to protect your hands. Remove the stems and seeds from the jalapeno peppers and finely chop them until you have about 1 cup.
- Step 2: In a large pot, combine the chopped jalapenos, sugar, apple cider vinegar, salt, garlic powder, onion powder, and black pepper. Stir well to combine.
- Step 3: Place the pot over medium heat and bring the mixture to a boil, stirring frequently. Once boiling, reduce the heat and simmer for about 5 minutes.
- Step 4: Stir in the fruit pectin and continue to boil for another 1-2 minutes, stirring constantly until the mixture thickens.
- Step 5: To test the jam's consistency, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it's ready for canning.
- Step 6: Pour the hot jalapeno jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars and seal with lids. Process in a boiling water bath for 10 minutes.
- Step 7: Remove the jars from the water bath and let them cool completely on a clean towel or wire rack. Store in a cool, dark place.
Notes
Store your jam in a cool, dark place for up to a year. Once opened, keep it in the fridge where it should last for about a month.