And-now I'm looking for a jalapeno jam recipe, instead of just a jelly type recipe,and having a hard time finding one online. If anyone has such a recipe that they've tried that worked out, I'd love to have it.

Barbara

Barbara,

Today I am in the kitchen working my way through many pounds of peppers.

Is it specifically a jalapeno-only jam recipe that you're looking for, or do you want a combination recipe like strawberry-jalapeno or blackberry-jalapeno jam, because I have all kinds of recipes for jam.

Dawn

Dawn,
I'm specifically looking for a Jalapeno pepper- only- Jam. No mangos, pineapple, etc. They might be excellent, but I'm going purist on this deally, and craving that pure sweet Jalapeno taste.

Good luck with your project. I know it's a labor of love, but it's still a huge amount of work, plus a whole lot of technique.

Thanks for any info ahead of time and maybe some of the other gals will want to use the recipe as well. Just when you "get around too it". I'm in no huge hurry :)

Barbara

Barbara,

On any of the below recipes, you can use all jalapenos or a mix of any kind of pepper as long as the total amount of peppers used equals the total amount of peppers specified in that recipe. To me, napalm jam is the best and, if you use only jalapenos it is fairly mild. On the other hand, if you use all habaneros, it gives new meaning to the word "hot".

NAPALM JAM

1 1/4 cup peppers
1 1/2 cup vinegar
6 cups sugar
1 package powdered pectin

Prepare jars, lids, rings as usual.

Puree the peppers along with the vinegar in a blender. (You can use a food processor, and when I do that, I don't add the vinegar. The main reason to add the vinegar in the blender is so all the peppers don't clump up around the blade at the bottom of the blender jar.) Be sure to remove food processor lid or blender lid carefully because the fumes will be very strong and very concentrated.

Place the pepper puree in a non-reactive saucepan. If you did not add vinegar while pureeing, add it now.

Add powdered pectin and stir to dissolve.

Place over high heat, stirring constantly, and heat until mixture comes to a very hard boil that cannot be stirred down.

Add sugar and bring back to a full rolling boil while stirring constantly.

Boil hard for 1 minute.

Remove from heat. Skim foam.

Ladle into hot, sterilized jars. Seal. Process in BWB for 10 minutes. (The original recipe I found omitted the processing step, but I do it anyway.)

JALAPENO PRESERVES

3 medium red bell peppers (you can substitute a like amount of jalapenos or any other pepper), seeded and coarsely chopped
6 jalapeno peppers
4 cups sugar
1 1/4 cup red wine vinegar
3/4 cup liquid pectin

In a heavy nonreactive saucepan over high heat, conbine peppers, sugar and vinegar. Bring to a boil. Reduce heat to a simmer and then simmer for 20 minutes, stirring occasionally. Watch carefully as this tends to boil over if not in a very tall pan.

Remove from heat and stir in pectin, mixing well. Return to heat and cook on high until the mixture returns to a full boil. Pour into sterilized jars, cap and seal, and process in a BWB for 10 minutes.

REFRIGERATOR CANDIED JALAPENOS -- not jam, but a pretty good substitute

1 1/4 cup fresh jalapeno peppers, sliced
1/2 cup sugar
1/4 cup water
green food coloring

Combine sliced jalapeno pepper slices, sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer 15-20 minutes until jalapenos are cooked and the liquid has boiled down to a thick syrup. Remove from heat and add desired amount of green or red food coloring, if desired. Place in a jar and keep in refrigerator.

BONUS: Tomorrow we'll be working in the garden all afternoon, so for a treat I am going to mix up some semi-homemade pepper ice cream for an after-work treat. Here's the recipe for it. I use habaneros, but you can use the pepper of your choice.

3 or more habanero peppers, seeded and finely minced
1 to 2 cups fresh pineapple, chopped
1/2 gallon vanilla ice cream--softened enough that you can stir it

Mix all the above ingredients together. Put into a container with a lid and return to the freezer to refreeze for 1 to 2 hours.

Serve it any way you want. It is especially yummy with a cinnamon-sugar coated baked or fried tortilla or with cinnamon graham crackers.

Dawn

My oh my! These all sound good. The ice cream too! I'm on it! This was just what I wanted, tried and true recipes from a home gal that had made them before and KNEW they were good. No one wants to waste good peppers on mediocre recipes.

Thanks bunches!

Barbara