Jalapeño Jam Recipe

1. Place jalapeño and green bell peppers in the workbowl of a food processor fitted with a steel blade. Pulse until peppers are finely chopped, scraping down sides of bowl as needed. Transfer peppers to a large saucepan or dutch oven.

2. Stir in sugar, vinegar, lemon juice, and salt; bring to a boil over medium high heat. Reduce heat to medium-low and simmer for 10 minutes.

3. Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.

4. Ladle jam into 7 sterilized 8 oz jars, leaving 1/4-inch headspace. Cover and process jars in boiling hot water bath for 10 minutes. Remove from water and let cool for 24 hours. Store in a cool dark place. Refrigerate after opening.

Special equipment

Food processor

This Recipe Appears In

• Sauced: Jalapeño Jam