Restaurants›Gallion's›Jalapeño Jam Recipe

Jalapeño Jam Recipe

Inspired by Gallion's
Time1h 15m
Serves12

Make Jalapeño Jam Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Jam Base

Thickener & Flavor

Preserving & Finishing

Method

Prep

1

Prepare jalapeños

Wear gloves. Rinse jalapeños, trim off stems, and halve them lengthwise. Remove seeds and membranes for milder jam or leave some for more heat. Roughly chop into 1/4–1/2-inch pieces.

2

Measure and prepare remaining ingredients and set jars and lids in a pot of simmering water to sterilize while you cook the jam.

Cook Jam

3

Combine and simmer

In a medium heavy-bottomed saucepan, combine chopped jalapeños, sugar, and water. Bring to a boil over medium-high heat, stirring to dissolve sugar.

4

Reduce heat to medium-low and simmer, stirring occasionally, until peppers are softened, about 12–15 minutes.

5

Blend (optional for smoother texture)

For a smoother jam, carefully transfer the mixture to an immersion blender and pulse to desired consistency, or cool slightly and pulse in a blender in batches. For a chunkier jam, skip this step.

6

Add pectin and acids

Return mixture to medium heat. Sprinkle in powdered pectin (or stir in liquid pectin per package instructions) and stir constantly. Add lime juice, lemon juice, apple cider vinegar, and salt. Bring to a full rolling boil that cannot be stirred down, and boil for 1–2 minutes (follow pectin package guidance).

7

Taste carefully (it will be hot). If jam is too sharp or too spicy, stir in up to 1 tablespoon honey to balance heat and sweetness. Adjust salt if needed.

Test & Jar

8

Check set

To test for set, place a small spoonful on a chilled plate and let sit 30–60 seconds. If it wrinkles when pushed with a finger, it is set. If not, return to a boil and cook 1–2 more minutes, then test again.

9

Fill jars

Using a ladle and funnel, fill sterilized hot jars, leaving 1/4-inch headspace. Wipe rims clean, place lids and rings on tightly (finger-tight).

10

Process jars

Place jars in a boiling water bath with at least 1 inch of water covering jars. Process 10 minutes (adjust for altitude if needed). Remove jars and place on a towel to cool undisturbed for 12–24 hours. You should hear lids pop as they seal.

11

Check seals, label jars with date, and store sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.