Close

Jalapeno Pepper Jam

Makes: 5 jars

Share this recipe

Ingredients

Directions

Wash, seed and cut peppers into 1-inch pieces. In blender or food processor chop very fine; measure 1-1/2 cups.

In 8-quart stainless steel or enamel saucepot combine peppers, sugar, corn syrup, vinegar and salt. Stirring frequently, bring to full rolling boil over high heat. Stirring constantly, boil 5 minutes. Remove from heat.

Stir in pectin until well blended. With metal spoon, skim off foam.

Ladle into hot 1/2-pint jars, leaving 1/4-inch headspace. Wipe top edge with damp cloth. Seal according to jar manufacturer’s directions.

Process in boiling-water bath 10 minutes.

Cool on wire rack or folded towel. To prevent floating peppers, turn jars upside down after 15 minutes of cooling, then turn right side up and allow to finish cooling.

Recipe Search

Filter Your Results
QUESTIONS? CLICK HERE OR CALL US TOLL-FREE AT 1-844-757-2914
ACH Foodservice Argo Foodservice
LinkedIn|ACH CORPORATE|KARO RETAIL SITE|PRIVACY POLICY|TERMS OF USE

COPYRIGHT © 2019. ACH Food Companies, Inc. ALL RIGHTS RESERVED.