This stunning Jalapeno jam recipe was created by Camilla Wynne from Preservation Society. Camilla runs a small batch preserving company in Montreal and shares her passion for canning in her book Preservation Society Home Preserves: 100 Modern Recipes. Sharing her knowledge and encouraging us to use local produce are only a few of her playful aspirations.
Her recipes are not what you would expect from traditional canning- they are creative, fun and simply mouth-watering. Since I have discovered her book, I have been eating my jams and jellies with a spoon straight from the jar. Not only does she create recipes with some serious twists and flavours, she also teaches the basics of canning so we can all put our own spin on things. Preservation Society Home Preserves: 100 Modern Recipes is a recipe book that will make you want to can until the last page. I’m serious! I know I won’t stop canning until I try every single recipe. I will even attempt to set some jars aside to give as gifts to family members and friends. Besides the jams, jellies, and marmalades, you will also find different pickles, relishes, marinades, syrups, and butters recipes.
During the the Jalapeno jam recipe creation, Camilla started experimenting with natural pectin boosters like a few apples and lemons. The result as you can see is spectacular! Wait until you try it.
Whether you are a pro or a beginner you will be able to make these easy-to-follow and modern recipes. In this gorgeous book, you’ll find 100 inspired recipes including Baked Apple Jam, Piña Colada Jam, Miso Mixed Pickles, Pickled Brussels Sprouts, Concord Grape Syrup, Bananas Foster, Rhubarb Blood Orange Jam, and so many more.
Bon appétit!
JALAPEÑO JAM
Ingredients
- 2 lemons quartered 2
- 1.2 lbs apples 3 to 4 medium, finely chopped 540 g
- 12 oz red bell peppers 350 g 2 medium, finely chopped
- 12 oz jalapeño peppers about 12 medium, seeded and finely chopped 350 g
- 1 tsp kosher or pickling salt 5 mL
- 3 cups granulated sugar 600 g
- 3 cups cider vinegar 750 mL
Instructions
-
Prepare the jars and lids.
-
In a large pot, combine the lemons, apples, red peppers, jalapeños, salt, sugar and vinegar. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often and reducing the heat as necessary, until thick. Remove from heat and fish out the lemons, which will now just be soft pieces of peel; discard lemons.
-
Ladle jam into the hot jars to within 1⁄4 inch (0.5 cm) of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.
Recipe Notes
I find it easiest to use a food processor to chop the apples, red peppers and jalapeños — just make sure not to chop them too finely! I highly recommend you wear plastic gloves to handle the jalapeños; otherwise, you’ll be sorry.
Courtesy of Preservation Society Home Preserves by Camilla Wynne, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
This looks easy to make! Thank you for sharing!
I am so looking forward to making this at my next canning party!
Thank you for sharing this recipe! I think this jam will go with so many things from brie on crackers to pork chops and chicken!
This looks delicious! Thank you for sharing!
I am going to make this TODAY!
The recipes that you listed sound so enticing! I need to get this book and try some!
My husband is a fan of all things jalapeno so I will have to try this recipe for him.
wow ….sounds iteresting , i’m not a fan of Jalapeno peppers , but like the saying goes , don’t knock it till you try it , have to give it a go thanks for sharing 🙂
wow ….sounds iteresting , i’m not a fan of Jalapeno peppers , but like the saying goes , don’t knock it till you try it , have to give it a go thanks for sharing 🙂
I am very interested in her book and I will try this recipe. Thanks for sharing.
sounds totally wonderful. I’m pinning. I will definitely use a chopper for chopping jalapenos.
I passed this recipe on to a friend of mine who is a huge jalapeño lover too!
This sounds amazing!
Thanks for sharing this recipe! I think it would go great with some brie on a cracker!
I’m a huge jalapeño fan! I’ll have to give this a try.
I love trying jams and preserves on my chicken. I have many food intolerances and it just makes sense to spice things up a bit with the Jalapeño Jam! Thank you!
I have to try this. I did a jalepeno peach one before and it was fantastic. Betting this one would be great too!
The things people come up with I find amazing. I would never have thought of making jam with jalapenos. Camilla must be a very creative person.