Joanna Gaines Jalapeno Drip Jam Recipe
Have you tried Joanna Gaines Jalapeno Drip Jam Recipe yet? This sweet and spicy jam is amazing. It's perfect for crackers, cheese boards, or gifts.
Equipment
- Large heavy-bottom pot
- Wooden Spoon
- Cutting board and sharp knife
- Measuring cups and spoons
- Sterilized mason jars with lids
- Ladle
- Kitchen towel
Ingredients
- 10-12 fresh jalapeno peppers seeded and chopped
- 1 large green bell pepper finely diced
- 1 and 1/2 cups apple cider vinegar
- 5 cups white granulated sugar
- 1 pouch liquid pectin 3 ounces
- Green food coloring optional, just few drops
Instructions
- Wash all peppers under cold running water.
- Remove seeds from jalapenos for less heat.
- Chop peppers into very small pieces carefully.
- Wear gloves to protect your hands always.
- Add peppers and vinegar to your pot.
- Pour in all the sugar at once.
- Stir everything together until sugar dissolves completely.
- Turn heat to high and bring to boil.
- Let mixture boil for exactly 6 minutes.
- Stir occasionally to prevent any burning issues.
- The kitchen will smell absolutely wonderful now.
- Remove pot from heat immediately after boiling.
- Stir in the liquid pectin very quickly.
- Mix for one full minute without stopping.
- Add food coloring if you want bright color.
- Ladle hot jam into sterilized jars carefully.
- Leave 1/4 inch space at the top.
- Wipe jar rims clean with damp cloth.
- Seal with lids while jam is still hot.
Notes
- Always sterilize your jars before filling them.
- This prevents mold from growing in storage.
- Adjust jalapenos based on your heat preference.
- More seeds mean more spicy kick here.
- Use fresh peppers for the best flavor possible.
- Frozen peppers make jam taste slightly different.
- Stir constantly during boiling to avoid scorching.
- Store sealed jars in a cool dark place.
- Once opened, keep jam in the refrigerator always.
- This jam stays good for one whole year.