Ever thought jalapeño jam was just for crackers? Think again! We’ve rounded up 18 creative twists that turn this spicy-sweet spread into the star of your kitchen—from glazes for grilled meats to swirls in creamy dips. Whether you’re a heat-seeker or just dipping your toes in, these recipes promise to spice up your meals in deliciously unexpected ways. Ready to get cooking? Let’s dive in!
Sweet and Spicy Jalapeno Jam
A sweet heat that slaps harder than your ex’s new profile pic. This jam transforms basic jalapeños into a sticky, spicy-sweet condiment that belongs on everything from cream cheese to grilled chicken. Get ready to make your taste buds do a happy dance.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound fresh jalapeño peppers
– 1 cup granulated sugar
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
Instructions
1. Put on disposable gloves to protect your hands from jalapeño oils.
2. Wash 1 pound of fresh jalapeño peppers under cold running water.
3. Slice the stems off each jalapeño and discard them.
4. Cut each jalapeño in half lengthwise and use a small spoon to scrape out and discard the seeds and white membranes for a milder jam.
5. Finely dice all the jalapeño halves.
6. Combine the diced jalapeños, 1 cup granulated sugar, 1 cup apple cider vinegar, 1/2 cup water, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin in a large, heavy-bottomed saucepan.
7. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly with a wooden spoon until the sugar fully dissolves.
8. Once boiling, reduce the heat to maintain a steady, gentle simmer.
9. Simmer the mixture, stirring occasionally to prevent sticking, for 35-40 minutes until it thickens significantly and coats the back of a spoon.
10. For a smoother texture, use an immersion blender directly in the pot to pulse the jam 3-4 times, or carefully transfer half to a countertop blender, blend, and return to the pot.
11. Continue simmering for another 5 minutes after blending to recombine.
12. Remove the saucepan from the heat and let the jam cool in the pot for 15 minutes.
13. While still warm, ladle the jam into a clean, sterilized 16-ounce glass jar, leaving 1/4 inch of headspace at the top.
14. Seal the jar with its lid and let it cool completely to room temperature on the counter before refrigerating.
Every spoonful delivers a glossy, spreadable texture with a perfect sweet-tart opening that builds into a slow, smoky heat from the cumin. Slather it over a block of cream cheese for the ultimate holiday appetizer, or glaze pork chops during the last 5 minutes of grilling for a sticky, caramelized crust.
Pineapple Jalapeno Jam
Fling open your pantry—this sweet-heat jam is about to become your fridge’s MVP. It’s the ultimate upgrade for cheese boards, burgers, and morning toast, blending tropical sweetness with a slow-building kick that’ll have you reaching for more.
Serving: 32 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 cups fresh pineapple, finely diced
– 2 jalapeños, seeds removed and finely minced
– 1 1/2 cups granulated sugar
– 1/2 cup apple cider vinegar
– 1 tablespoon fresh lime juice
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon kosher salt
Instructions
1. Combine 4 cups of finely diced fresh pineapple, 2 minced jalapeños, 1 1/2 cups granulated sugar, 1/2 cup apple cider vinegar, 1 tablespoon fresh lime juice, 1 teaspoon grated fresh ginger, and 1/2 teaspoon kosher salt in a large, heavy-bottomed pot.
2. Stir the mixture over medium-high heat until the sugar fully dissolves, about 3-5 minutes.
3. Bring the mixture to a rolling boil, then immediately reduce the heat to maintain a steady simmer.
4. Simmer uncovered for 25-30 minutes, stirring frequently to prevent sticking, until the jam thickens and reaches 220°F on a candy thermometer. (Tip: For a smoother texture, use a potato masher halfway through to break down pineapple chunks.)
5. Remove the pot from the heat and let the jam cool for 10 minutes. (Tip: Skim off any foam with a spoon for a clearer, glossier finish.)
6. Carefully ladle the hot jam into sterilized 8-ounce jars, leaving 1/4 inch of headspace at the top.
7. Wipe the jar rims clean with a damp cloth, then seal tightly with lids. (Tip: Process jars in a boiling water bath for 10 minutes if planning long-term storage at room temperature.)
8. Let the jars cool completely at room temperature for 12 hours before refrigerating.
Keep this jam in your rotation—it sets with a chunky, spreadable texture where bits of pineapple shine through. The flavor is a vibrant dance of bright fruit, tangy vinegar, and a gentle jalapeño warmth that builds with each bite. Slather it on grilled chicken, swirl it into cream cheese for a quick dip, or gift a jar to the friend who appreciates a bold condiment.
Bacon-Infused Jalapeno Jam
Grab your skillet and get ready to transform breakfast basics into a sweet-heat spread that’ll make everything better. This jam balances smoky bacon with spicy jalapeños and sweet onions for a condiment that’s dangerously addictive. You’ll want to slather it on everything from burgers to cream cheese.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1/2 lb bacon
– 1 cup finely diced white onion
– 1/2 cup finely diced jalapeño peppers (about 4 medium)
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tbsp lemon juice
Instructions
1. Chop 1/2 lb bacon into 1/4-inch pieces using a sharp knife.
2. Cook bacon pieces in a large skillet over medium heat for 8-10 minutes until crispy and browned.
3. Remove bacon from skillet with a slotted spoon, leaving 2 tbsp of bacon fat in the pan.
4. Add 1 cup finely diced white onion to the hot bacon fat and cook for 5 minutes until translucent.
5. Stir in 1/2 cup finely diced jalapeño peppers and cook for 3 more minutes until softened.
6. Add 1 cup granulated sugar, 1/2 cup apple cider vinegar, 1/4 cup water, and 1 tbsp lemon juice to the skillet.
7. Bring mixture to a boil over medium-high heat, then reduce to a simmer.
8. Cook uncovered for 25-30 minutes, stirring every 5 minutes to prevent sticking.
9. Check consistency by placing a small amount on a chilled plate—it should thicken slightly when cool.
10. Stir cooked bacon pieces back into the jam and remove from heat.
11. Transfer jam to clean glass jars while still hot.
12. Let jam cool completely at room temperature for 2 hours before refrigerating.
You’ll love the chunky texture with crispy bacon bits suspended in a glossy, spreadable base. The flavor hits you with smoky richness first, followed by a slow-building jalapeño heat that’s perfectly balanced by sweet onion notes. Try it melted over baked brie or stirred into mac and cheese for an unexpected twist.
Blueberry Jalapeno Jam
Make your taste buds dance with this sweet-heat combo. Blueberry Jalapeno Jam is the unexpected condiment you’ll slather on everything. It’s a flavor bomb that’s surprisingly simple to whip up.
Serving: 32 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups fresh blueberries
– 2 jalapeno peppers, finely diced (seeds removed for milder heat)
– 1 1/2 cups granulated sugar
– 1/4 cup fresh lemon juice
– 1 (1.75 oz) package powdered fruit pectin
Instructions
1. Rinse 4 cups of fresh blueberries and pat them completely dry with paper towels.
2. Finely dice 2 jalapeno peppers, discarding the seeds and membranes to control the spice level.
3. Combine the dried blueberries, diced jalapenos, 1 1/2 cups of granulated sugar, and 1/4 cup of fresh lemon juice in a large, heavy-bottomed pot.
4. Use a potato masher to crush the blueberries directly in the pot until they release their juices and break down slightly.
5. Stir the mixture constantly over medium-high heat until it reaches a full, rolling boil that cannot be stirred down.
6. Immediately whisk in 1 (1.75 oz) package of powdered fruit pectin until it is fully dissolved and no lumps remain.
7. Return the mixture to a hard, rolling boil and cook for exactly 1 minute, stirring continuously to prevent scorching.
8. Remove the pot from the heat and skim off any foam from the surface with a spoon for a clearer final jam.
9. Carefully ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace at the top.
10. Wipe the jar rims clean with a damp cloth, place the sterilized lids on top, and screw on the bands until fingertip-tight.
11. Process the filled jars in a boiling water canner for 10 minutes to seal them, ensuring they are fully submerged.
12. Remove the jars from the canner and let them cool undisturbed on a towel for 12-24 hours; check that all lids have sealed by pressing the center—it should not pop back.
Here’s the payoff: this jam sets into a beautifully spreadable, jewel-toned preserve. The initial burst of sweet blueberry mellows into a warm, lingering jalapeno kick that’s utterly addictive. Heap it on a sharp cheddar grilled cheese or swirl it into cream cheese for an instant party dip.
Mango Jalapeno Jam
Crank up your condiment game with this sweet-heat jam that’s about to become your fridge MVP. It’s the perfect clash of tropical mango and fiery jalapeño, ready to slather on everything from morning toast to grilled meats. Get your jars ready—this one’s a keeper.
Serving: 3 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups ripe mango, peeled and diced (about 3-4 medium mangoes)
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 2 jalapeño peppers, finely minced (seeds removed for milder heat)
– 1 tbsp fresh lime juice
– 1 tsp grated fresh ginger
– 1/2 tsp ground cinnamon
Instructions
1. Combine 4 cups diced mango, 1 cup granulated sugar, 1/2 cup apple cider vinegar, 2 minced jalapeños, 1 tbsp lime juice, 1 tsp grated ginger, and 1/2 tsp ground cinnamon in a heavy-bottomed saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring constantly with a wooden spoon to dissolve the sugar completely.
3. Reduce the heat to medium-low and simmer for 20-25 minutes, stirring frequently to prevent sticking. Tip: For a smoother jam, use a potato masher to break down the mango chunks halfway through cooking.
4. Test for doneness by placing a small spoonful on a chilled plate—it should thicken and wrinkle when pushed with a finger, not run. Tip: If it’s too runny, simmer for an additional 5 minutes and retest.
5. Remove the saucepan from the heat and let the jam cool for 10 minutes, skimming off any foam with a spoon.
6. Carefully ladle the hot jam into sterilized glass jars, leaving 1/4 inch of headspace. Tip: Wipe the jar rims clean with a damp cloth before sealing to ensure a proper seal.
7. Seal the jars tightly and let them cool completely to room temperature before refrigerating.
Dive into a jar of this vibrant jam, where the lush sweetness of mango melts into a slow, spicy jalapeño kick. The texture is beautifully chunky yet spreadable, clinging to crackers or glazing chicken with glossy perfection. Try it swirled into cream cheese for a next-level bagel or as a bold topping for vanilla ice cream—it’s the versatile condiment your kitchen’s been missing.
Smoky Chipotle Jalapeno Jam
A smoky, sweet, and spicy jam that transforms tacos, burgers, and cheese boards. Grab your jalapeños—this bold condiment comes together in under an hour. Get ready to jar up a flavor bomb that balances heat with a touch of sweetness.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound fresh jalapeño peppers
– 1 cup granulated sugar
– 1 cup apple cider vinegar
– 1 tablespoon chipotle powder
– 1 teaspoon salt
Instructions
1. Put on gloves and slice 1 pound of fresh jalapeño peppers in half lengthwise. Remove and discard the seeds and membranes for a milder jam.
2. Finely chop the jalapeño peppers until they resemble a coarse mince.
3. Combine the chopped jalapeños, 1 cup of granulated sugar, 1 cup of apple cider vinegar, 1 tablespoon of chipotle powder, and 1 teaspoon of salt in a medium saucepan.
4. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar fully dissolves.
5. Reduce the heat to medium-low and simmer the jam for 25–30 minutes, stirring occasionally to prevent sticking.
6. Check the jam’s consistency by placing a small spoonful on a chilled plate—it should thicken and not run when tilted.
7. Remove the saucepan from the heat and let the jam cool for 10 minutes.
8. Carefully transfer the warm jam into clean, sterilized jars using a ladle and funnel.
9. Seal the jars tightly and let them cool completely to room temperature before refrigerating.
Notably thick and glossy, this jam packs a smoky heat that mellows into a sweet finish. Spread it on grilled meats, swirl into cream cheese, or gift a jar—it keeps refrigerated for up to a month.
Peach Jalapeno Jam
Unlock a sweet-heat sensation that’ll upgrade your charcuterie boards and glaze your grilled proteins in minutes. This Peach Jalapeño Jam blends summer stone fruit with a spicy kick—perfect for jarring or gifting. Get ready to stir up a batch that balances bold flavors with effortless prep.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups fresh peaches, peeled and diced
– 2 jalapeños, seeded and finely chopped
– 1 cup granulated sugar
– ½ cup apple cider vinegar
– 1 tbsp lemon juice
– 1 tsp ground ginger
– ½ tsp salt
Instructions
1. Combine 4 cups diced peaches, 2 chopped jalapeños, 1 cup sugar, ½ cup apple cider vinegar, 1 tbsp lemon juice, 1 tsp ground ginger, and ½ tsp salt in a large saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring constantly with a wooden spoon to dissolve the sugar completely.
3. Reduce heat to medium-low and simmer for 20–25 minutes, stirring occasionally to prevent sticking. Tip: For a smoother jam, use a potato masher halfway through to break down peach chunks.
4. Check the jam’s consistency by placing a small spoonful on a chilled plate—it should gel slightly when cooled for 1 minute. Tip: If it’s too runny, simmer 5 more minutes and retest.
5. Remove the saucepan from heat and let the jam cool for 10 minutes, skimming off any foam with a spoon.
6. Ladle the hot jam into sterilized jars, leaving ¼-inch headspace. Tip: Wipe jar rims with a clean cloth before sealing to ensure a tight fit.
7. Process jars in a boiling water bath for 10 minutes if canning, or let cool completely before refrigerating for immediate use.
Drizzle this jam over cream cheese for a quick appetizer or slather it on pork chops before roasting. The texture is thick and spreadable, with chunks of peach punctuated by a slow-building jalapeño heat that mellows into a sweet finish. Try swirling it into yogurt or using it as a glaze for roasted vegetables to add a vibrant, tangy twist.
Apple Cider Jalapeno Jam
OBSESSED with fall flavors? This Apple Cider Jalapeno Jam is your new go-to. It’s sweet, spicy, and ridiculously versatile. Whip up a batch and thank me later.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups apple cider
– 2 cups granulated sugar
– 1 cup finely chopped jalapeno peppers (about 6-8 peppers)
– 1/2 cup finely chopped red bell pepper
– 1/4 cup apple cider vinegar
– 1 tablespoon lemon juice
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground allspice
– 1 (3 oz) pouch liquid pectin
Instructions
1. Combine the apple cider, granulated sugar, chopped jalapeno peppers, chopped red bell pepper, apple cider vinegar, lemon juice, ground cinnamon, and ground allspice in a large, heavy-bottomed pot.
2. Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly with a wooden spoon to dissolve the sugar completely.
3. Once boiling, reduce the heat to medium and simmer the mixture for 25-30 minutes, stirring occasionally, until it has reduced by about one-third and thickened slightly. (Tip: For a smoother jam, you can blend half the mixture with an immersion blender at this stage before proceeding.)
4. Stir in the pouch of liquid pectin.
5. Return the mixture to a full, rolling boil over medium-high heat, stirring constantly.
6. Boil hard for exactly 1 minute, then immediately remove the pot from the heat. (Tip: Use a timer for this step to ensure proper gelling.)
7. Skim off any foam from the surface of the jam with a spoon.
8. Carefully ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace.
9. Wipe the jar rims clean with a damp paper towel, apply the lids and rings, and process in a boiling water bath canner for 10 minutes. (Tip: If not canning, let the jam cool completely in the pot, then transfer to clean jars and store in the refrigerator for up to 3 weeks.)
10. Remove the jars from the canner and let them cool undisturbed on a towel for 12-24 hours. Check that the lids have sealed.
Bursting with the warm spice of cinnamon and the bright kick of jalapeno, this jam sets into a beautifully glossy, spreadable consistency. Slather it on a grilled cheese sandwich for an epic upgrade, or stir a spoonful into your morning yogurt. It’s the unexpected condiment your charcuterie board has been waiting for.
Strawberry Jalapeno Jam
Savor the unexpected fusion of sweet strawberries and spicy jalapeños in this bold jam. It’s the perfect balance of fruity and fiery, ready to elevate your breakfasts, cheese boards, and cocktails. Get ready to jar up a batch that’s anything but ordinary.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs fresh strawberries, hulled and quartered
– 2 large jalapeños, finely diced (seeds removed for milder heat)
– 2 cups granulated sugar
– 1/4 cup fresh lemon juice
– 1 packet (1.75 oz) powdered pectin
– 1/2 tsp unsalted butter
Instructions
1. Combine strawberries, jalapeños, sugar, and lemon juice in a large, heavy-bottomed pot over medium heat.
2. Stir constantly for 5 minutes until the sugar dissolves completely and the mixture becomes juicy.
3. Increase heat to medium-high and bring to a rolling boil that cannot be stirred down.
4. Add the pectin and butter, then boil hard for exactly 1 minute, stirring continuously to prevent sticking.
5. Remove from heat and skim off any foam with a spoon for a clearer jam.
6. Let the jam rest for 5 minutes to allow the fruit to settle, reducing floating bits.
7. Ladle the hot jam into sterilized 8-oz jars, leaving 1/4-inch headspace at the top.
8. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
9. Process the sealed jars in a boiling water bath for 10 minutes if canning for long-term storage.
10. Cool the jars completely at room temperature for 12 hours before checking the seals.
Outrageously versatile, this jam sets with a spreadable, chunky texture and a vibrant red hue. The strawberry sweetness hits first, followed by a slow-building jalapeño warmth that lingers. Try it swirled into cream cheese, glazed over grilled chicken, or shaken into a spicy margarita for a kick.
Raspberry Jalapeno Jam
Yep, you need this sweet-heat jam in your life—it’s the ultimate holiday gift or charcuterie board upgrade. Raspberry Jalapeno Jam balances fruity sweetness with a subtle, smoky kick that’ll make everything from cheese to grilled meats pop.
Serving: 3 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups fresh raspberries
– 2 jalapeños, seeded and finely chopped
– 1 1/2 cups granulated sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon lemon juice
– 1 (1.75 oz) package powdered fruit pectin
– 1/2 teaspoon unsalted butter
Instructions
1. Rinse the raspberries and jalapeños under cold water. Pat them dry with a clean towel.
2. Remove the stems from the raspberries and place them in a large, heavy-bottomed pot.
3. Seed the jalapeños by slicing them in half lengthwise and scraping out the membranes with a spoon. Finely chop the jalapeños.
4. Add the chopped jalapeños, granulated sugar, apple cider vinegar, and lemon juice to the pot with the raspberries.
5. Stir the mixture over medium heat until the sugar fully dissolves, about 5 minutes. Tip: Use a wooden spoon to avoid scratching the pot.
6. Increase the heat to medium-high and bring the mixture to a rolling boil that cannot be stirred down.
7. Stir in the powdered fruit pectin and unsalted butter. Tip: The butter helps reduce foaming for a clearer jam.
8. Boil the jam vigorously for exactly 1 minute, stirring constantly to prevent sticking.
9. Remove the pot from the heat and skim off any foam from the surface with a spoon.
10. Let the jam cool in the pot for 5 minutes, stirring occasionally to distribute the fruit evenly. Tip: This resting time helps prevent fruit from floating in the jars.
11. Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace at the top.
12. Wipe the jar rims clean with a damp cloth, place the lids on, and screw on the bands until fingertip-tight.
13. Process the jars in a boiling water canner for 10 minutes to seal, then remove and let cool completely on a towel-lined counter.
Vibrant and glossy, this jam sets with a spreadable texture that’s thick but not gummy. The raspberries offer a tart-sweet base, while the jalapeños add a warm, lingering heat—perfect for slathering on cornbread or mixing into a cream cheese dip for an instant party starter.
Bourbon Jalapeno Jam
Ditch the boring condiments and level up your charcuterie board with this sweet-heat Bourbon Jalapeno Jam. It’s the perfect blend of spicy jalapenos, sweet brown sugar, and a smooth bourbon kick that transforms everything from burgers to cream cheese. Get ready to make your taste buds tingle.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 ½ lbs fresh jalapeno peppers
– 1 ½ cups granulated sugar
– 1 cup packed light brown sugar
– 1 cup apple cider vinegar
– ¼ cup bourbon
– 2 tbsp fresh lime juice
– 1 tsp kosher salt
Instructions
1. Put on food-safe gloves. Stem and seed all jalapeno peppers, then finely dice them.
2. Combine diced jalapenos, granulated sugar, light brown sugar, apple cider vinegar, bourbon, lime juice, and kosher salt in a large, heavy-bottomed pot.
3. Place the pot over medium-high heat and bring the mixture to a full, rolling boil, stirring constantly with a wooden spoon to dissolve the sugars completely.
4. Reduce the heat to maintain a steady, gentle simmer. Continue cooking for 25-30 minutes, stirring occasionally to prevent sticking, until the mixture thickens significantly and coats the back of a spoon.
5. Tip: For a smoother jam, use an immersion blender directly in the pot to puree the mixture to your desired consistency after it has cooled slightly for 5 minutes.
6. Tip: To test for the proper gel set, place a small plate in the freezer for 5 minutes, then spoon a bit of hot jam onto the cold plate. Let it sit for 1 minute; if the surface wrinkles when pushed, it’s ready.
7. Carefully ladle the hot jam into clean, sterilized half-pint jars, leaving ¼ inch of headspace at the top.
8. Wipe the jar rims with a clean, damp cloth, apply the lids and bands, and process in a boiling water bath for 10 minutes to seal.
9. Tip: Let the processed jars cool undisturbed on a towel for 12-24 hours; you should hear the lids pop as they seal.
Cooled, this jam sets into a glossy, spreadable texture with visible flecks of pepper. The flavor is a brilliant balance where the initial sweetness gives way to a slow, warm jalapeno heat, finished with the oakiness of bourbon. Slather it over a block of cream cheese for an instant party appetizer or glaze it on grilled pork chops during your next barbecue.
Maple Jalapeno Jam
Spice up your holiday table with this sweet-heat Maple Jalapeno Jam. Seriously, it’s the condiment upgrade you didn’t know you needed—perfect for glazing, gifting, or just straight-up spooning. Get ready to make your taste buds tingle.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb fresh jalapeno peppers
– 1 cup pure maple syrup
– 1 cup granulated sugar
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tbsp lemon juice
– 1 tsp salt
Instructions
1. Put on disposable gloves to protect your hands from the jalapeno oils.
2. Slice 1 lb of fresh jalapeno peppers in half lengthwise.
3. Use a spoon to scrape out and discard all the seeds and white membranes from the peppers.
4. Finely dice the seeded jalapeno peppers.
5. Combine the diced jalapenos, 1 cup maple syrup, 1 cup granulated sugar, 1 cup apple cider vinegar, 1/2 cup water, 1 tbsp lemon juice, and 1 tsp salt in a large, heavy-bottomed pot.
6. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly with a wooden spoon until the sugar fully dissolves.
7. Reduce the heat to maintain a steady, gentle simmer.
8. Simmer the jam, stirring occasionally, for 25-30 minutes until it thickens enough to coat the back of a spoon and reaches 220°F on a candy thermometer.
9. Remove the pot from the heat and let the jam cool in the pot for 10 minutes.
10. Carefully ladle the hot jam into two clean, sterilized 8-ounce glass jars, leaving 1/4 inch of headspace at the top.
11. Wipe the rims of the jars clean with a damp paper towel.
12. Seal the jars tightly with their lids and let them cool completely at room temperature for 2 hours before refrigerating.
Keep this jam chilled; its glossy, spreadable texture and bold flavor of smoky maple balanced by a slow-building jalapeno kick make it incredibly versatile. Try it melted over baked brie, swirled into cream cheese for a dip, or brushed onto grilled chicken during the last few minutes of cooking for a sticky, caramelized glaze.
Roasted Garlic Jalapeno Jam
Crank up your condiment game with this sweet-spicy roasted garlic jalapeno jam. It’s the ultimate upgrade for burgers, cheese boards, and grilled meats—ready to jar in under an hour. Get ready to transform simple ingredients into a flavor-packed staple.
Serving: 2 cups | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 1 head garlic
– 6 medium jalapenos
– 1 cup granulated sugar
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the head of garlic to expose the cloves.
3. Place the garlic on a small piece of foil, drizzle with 1 teaspoon of olive oil (not listed, used for roasting), and wrap tightly.
4. Roast the garlic in the preheated oven for 30 minutes, or until the cloves are soft and golden.
5. While the garlic roasts, slice the jalapenos in half lengthwise and remove the seeds and membranes for a milder jam.
6. Finely chop the jalapenos.
7. Squeeze the roasted garlic cloves from their skins into a medium saucepan.
8. Add the chopped jalapenos, granulated sugar, apple cider vinegar, and water to the saucepan.
9. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.
10. Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally to prevent sticking.
11. Stir in the lemon juice.
12. Continue simmering for another 10 minutes, until the mixture thickens to a jam-like consistency that coats the back of a spoon.
13. Remove the saucepan from the heat and let the jam cool for 5 minutes.
14. Carefully transfer the jam to clean jars or an airtight container.
15. Seal the jars and let the jam cool completely to room temperature before refrigerating.
Enjoy this jam’s sticky, spreadable texture with a perfect balance of sweet, tangy, and spicy flavors. Elevate your next barbecue by slathering it on grilled chicken or stir a spoonful into cream cheese for an instant dip.
Pomegranate Jalapeno Jam
Savor a sweet-heat combo that’ll upgrade everything from cheese boards to grilled chicken. This pomegranate jalapeño jam balances fruity tartness with a slow-building kick. Whip it up in under an hour for a condiment that steals the spotlight.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups pomegranate juice
– 1 ½ cups granulated sugar
– 2 medium jalapeños, finely chopped (seeds removed for milder heat)
– ¼ cup apple cider vinegar
– 1 tablespoon lemon juice
– 1 teaspoon grated lemon zest
– ½ teaspoon salt
Instructions
1. Combine 2 cups pomegranate juice, 1 ½ cups granulated sugar, 2 finely chopped jalapeños, ¼ cup apple cider vinegar, 1 tablespoon lemon juice, 1 teaspoon grated lemon zest, and ½ teaspoon salt in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
3. Reduce the heat to medium-low and simmer for 25–30 minutes, stirring every 5 minutes to prevent sticking. Tip: The jam is ready when it coats the back of a spoon and a line drawn with your finger holds its shape.
4. Remove the saucepan from the heat and let the jam cool for 10 minutes. Tip: For a smoother texture, carefully blend the jam with an immersion blender until your desired consistency is reached.
5. Transfer the jam to a clean glass jar or airtight container. Tip: Let it cool completely at room temperature before sealing to avoid condensation.
6. Refrigerate the jam for at least 2 hours to thicken before serving.
Perfectly glossy with a jewel-toned hue, this jam sets into a spreadable, chunky texture. The pomegranate’s bright acidity cuts through the sugar, while the jalapeño delivers a warm, lingering heat. Slather it on cream cheese-topped bagels, glaze roasted pork tenderloin, or stir a spoonful into vinaigrettes for an instant flavor boost.
Cherry Jalapeno Jam
Tired of boring condiments? This Cherry Jalapeño Jam is your sweet-heat hero. Boldly slather it on everything from grilled cheese to cream cheese bagels for an instant flavor upgrade.
Serving: 32 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups fresh cherries, pitted and chopped
– 2 jalapeño peppers, seeded and finely minced
– 1 1/2 cups granulated sugar
– 1/2 cup apple cider vinegar
– 1 tablespoon lemon juice
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1 (3 oz) pouch liquid pectin
Instructions
1. Combine the chopped cherries, minced jalapeños, sugar, apple cider vinegar, lemon juice, cinnamon, and salt in a large, heavy-bottomed pot.
2. Stir the mixture over medium-high heat until the sugar completely dissolves, about 3-5 minutes.
3. Bring the mixture to a full, rolling boil that cannot be stirred down, stirring frequently to prevent sticking.
4. Boil vigorously for exactly 1 minute, then immediately remove the pot from the heat. (Tip: Use a timer for accuracy, as over-boiling can break down the pectin.)
5. Stir in the entire pouch of liquid pectin until fully incorporated, about 30 seconds.
6. Skim off any foam from the surface with a spoon for a clearer final jam.
7. Let the jam rest in the pot for 5 minutes, stirring occasionally to redistribute the fruit and prevent floating.
8. Carefully ladle the hot jam into 4 sterilized 8-ounce canning jars, leaving 1/4 inch of headspace at the top.
9. Wipe the jar rims clean with a damp cloth, place the sterilized lids on top, and screw on the bands until fingertip-tight. (Tip: Sterilize jars by boiling them for 10 minutes or running them through a dishwasher cycle.)
10. Process the filled jars in a boiling water bath for 10 minutes to seal, ensuring the water covers the jars by at least 1 inch. (Tip: Start timing once the water returns to a full boil.)
11. Remove the jars from the water bath and let them cool undisturbed on a towel for 12-24 hours; you should hear the lids pop as they seal.
Zesty and glossy, this jam sets with a spreadable, chunky texture that clings to crackers. The flavor balances bright cherry sweetness against a slow-building jalapeño warmth. Try it melted over baked brie or stirred into a vinaigrette for a surprising twist.
Ginger Jalapeno Jam
A fiery-sweet spread that transforms ordinary meals into bold flavor bombs. This ginger jalapeno jam balances spicy heat with warm sweetness—perfect for glazing, dipping, or surprising your cheese board. Get ready to jar up a condiment that packs serious personality.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb fresh jalapeno peppers
– 1 cup granulated sugar
– 1 cup apple cider vinegar
– 1 tbsp fresh ginger, grated
– 1 tsp salt
– 1/2 tsp ground turmeric
Instructions
1. Put on gloves to protect your hands from jalapeno oils.
2. Slice 1 lb fresh jalapeno peppers in half lengthwise.
3. Scrape out and discard all seeds and white membranes with a spoon.
4. Finely chop the seeded jalapenos into uniform pieces.
5. Combine chopped jalapenos, 1 cup granulated sugar, 1 cup apple cider vinegar, 1 tbsp grated ginger, 1 tsp salt, and 1/2 tsp turmeric in a heavy-bottomed saucepan.
6. Bring the mixture to a boil over medium-high heat, stirring constantly until sugar dissolves completely.
7. Reduce heat to medium-low and simmer uncovered for 25 minutes, stirring every 5 minutes to prevent sticking.
8. Check consistency by placing a small spoonful on a chilled plate—it should thicken slightly when cooled for 2 minutes.
9. Remove saucepan from heat and let jam cool for 10 minutes.
10. Carefully transfer the warm jam to clean glass jars using a ladle and funnel.
11. Seal jars tightly and refrigerate immediately for up to 3 weeks.
Zesty and versatile, this jam sets with a glossy, spreadable texture that clings beautifully to crackers or grilled meats. The ginger provides a warm backbone that mellows the jalapeno’s sharp heat, creating layers of flavor that develop overnight. Try swirling it into cream cheese for a quick dip or brushing it on roasted carrots during the last 5 minutes of cooking.
Lime-Infused Jalapeno Jam
Ready to shake up your condiment game? This Lime-Infused Jalapeno Jam is a sweet, spicy, and tangy revelation. Whip it up in under an hour for a flavor bomb that upgrades everything it touches.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs fresh jalapeno peppers
– 1 cup granulated sugar
– 1 cup apple cider vinegar
– 1/4 cup fresh lime juice
– 1 tbsp lime zest
– 1 tsp salt
Instructions
1. Put on disposable gloves. Slice 1.5 lbs of jalapeno peppers in half lengthwise; remove and discard all seeds and white membranes for a milder jam.
2. Finely dice the seeded jalapenos.
3. Combine the diced jalapenos, 1 cup of granulated sugar, 1 cup of apple cider vinegar, 1/4 cup of fresh lime juice, 1 tbsp of lime zest, and 1 tsp of salt in a heavy-bottomed, non-reactive pot.
4. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar fully dissolves.
5. Reduce the heat to maintain a steady, gentle simmer. Cook for 40-45 minutes, stirring occasionally to prevent sticking, until the mixture thickens significantly and reduces by about half.
6. Tip: To test for the jam set, place a small spoonful on a chilled plate. Let it sit for 1 minute; it should wrinkle when pushed with your finger and not run.
7. Tip: For a smoother texture, use an immersion blender to pulse the jam for 5-10 seconds directly in the pot while it’s still hot.
8. Carefully ladle the hot jam into clean, sterilized 8-oz canning jars, leaving 1/4 inch of headspace.
9. Wipe the jar rims with a clean, damp cloth. Seal the jars with lids and bands, tightening them fingertip-tight.
10. Process the sealed jars in a boiling water bath canner for 10 minutes to ensure a safe, shelf-stable seal. Tip: Start your timer once the water returns to a full, rolling boil.
11. After processing, turn off the heat. Let the jars sit in the canner for 5 minutes before removing them to a towel-lined counter.
12. Allow the jars to cool, undisturbed, for 12-24 hours. Check that all lids have sealed by pressing the center; it should not flex.
A glossy, jewel-toned spread with a perfect balance of fiery jalapeno, bright lime, and sweet sugar. The texture is thick and spreadable, ideal for glazing grilled chicken, topping cream cheese on crackers, or swirling into a tangy vinaigrette.
Vanilla Jalapeno Jam
Let’s shake up your condiment game with a sweet-heat jam that’s dangerously addictive. This vanilla jalapeño jam balances floral sweetness with a slow, smoky burn—perfect for glazing, dipping, or gifting.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb fresh jalapeño peppers
– 2 cups granulated sugar
– 1 cup apple cider vinegar
– 1 tbsp fresh lemon juice
– 1 vanilla bean
– 1/2 tsp kosher salt
Instructions
1. Put on gloves. Stem and finely dice 1 lb fresh jalapeño peppers, keeping the seeds for maximum heat.
2. Split 1 vanilla bean lengthwise and scrape out the seeds with the back of a knife.
3. Combine diced jalapeños, vanilla bean seeds and pod, 2 cups granulated sugar, 1 cup apple cider vinegar, 1 tbsp fresh lemon juice, and 1/2 tsp kosher salt in a heavy-bottomed saucepan.
4. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar fully dissolves.
5. Reduce heat to medium-low and simmer for 20–25 minutes, stirring occasionally, until the jam thickens and reaches 220°F on a candy thermometer.
6. Remove the saucepan from the heat and let the jam cool for 5 minutes.
7. Fish out and discard the vanilla bean pod.
8. Carefully pour the hot jam into two sterilized 8-oz jars, leaving 1/4 inch of headspace.
9. Seal the jars tightly and let them cool completely to room temperature before refrigerating.
Now you’ve got a glossy, spreadable jam with a complex flavor profile—the vanilla rounds out the jalapeño’s sharp bite. Next-level it by swirling it into cream cheese for a spicy bagel spread or brushing it over grilled pork chops during the last few minutes of cooking.
Summary
Looking for a way to spice up your pantry? These 18 creative jalapeño jam recipes offer sweet, savory, and smoky twists perfect for any home cook. We hope you’ll try a few, leave a comment with your favorite, and share your culinary adventures by pinning this article on Pinterest. Happy cooking!
