This jalapeño jam keeps well in the refrigerator for up to two weeks.
I’m a sucker for anything spicy, so when I see fresh jalapeños at the farmer’s market, I stock up. Today I’m going to show you how to make jalapeño jam without pectin using fresh red and green jalapeño peppers. It goes without saying that you should probably wear rubber gloves when handling the fresh peppers, unless you enjoy your eyeballs burning throughout the day. This jalapeño jam recipe tastes great served over cheese with crackers, tucked into a turkey sausage omelet, drizzled over hamburgers, or topped on grilled salmon. I sure hope you enjoy it!
- 1/2 pound red fresno or jalapeño peppers
- 1/2 pound green jalapeño peppers
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 1/2 cups white sugar
- 2 1/2 cups water
- Salt to taste