So, what does one do with over 900 jalapenos? Make jam! Well, not with all of them, just some. The last peck of peppers from my organic garden was sitting on the counter last night and they were screaming to be processed. The teen was rather adamant that she needed more jam. I smelled an opportunity. An opportunity for a How To video. So here goes... Let me know what you think, let your voice be heard.
- 1 LB Jalapenos
- 2 Cups Apple Cider Vinegar
- 6 Cups sugar
- 1 Box Pectin (Powder)
Before starting, make sure your jars are clean and ready to receive this yummy jam.
- Fill your canning pot with water and get it started boiling. We do this first because it can take a while for the water to boil.
- De-seed the jalapenos and process in food processor. Sometimes it helps to add up to 1/4 cup of the apple cider vinegar to the jalapenos in the food processor.
- In a large pot combine; jalapenos, apple cider vinegar and pectin. Bring this to a full rolling boil.
- While the jam is getting hot, place the jar lids (in their rings) in hot water. This will soften the rubber seals and get them ready for the canning process.
- When the jalapeno mixture has come to a full rolling boil, add the 6 cups of sugar and stir until fully dissolved. Bring to a full rolling boil.
- After the jam has come to a boil that can not be stirred down, set the timer for 4 minutes. Keep stirring!
- After the four minutes, turn off the burner and ladle the hot jam into the jars, leaving 1/2 inch head space.
- Adjust two piece lid/ring (finger tight) and place in boiling water bath.
- Process for 10 minutes then remove from canner. Place the hot jars on a towel to cool.
- When the lids have "snapped", this indicates that the jar is sealed. Remove ring.
Enjoy this jam with peanut butter or pour it over a brick of cream cheese and serve with crackers or tortilla chips!! Leave a comment, how do you like your jalapeno jam served?