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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
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Prepare the jars and lids.
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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.
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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.