{"id":4529,"date":"2015-04-09T06:26:07","date_gmt":"2015-04-09T10:26:07","guid":{"rendered":"https:\/\/bakeschool.com\/?p=4529"},"modified":"2024-10-29T12:54:41","modified_gmt":"2024-10-29T16:54:41","slug":"jalapeno-jam-preservation-society-home-preserves-book-giveaway","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/jalapeno-jam-preservation-society-home-preserves-book-giveaway\/","title":{"rendered":"Jalape\u00f1o Jam Recipe (no pectin)"},"content":{"rendered":"\n

This sweet spicy jalape\u00f1o jam makes a great accompaniment for cheese boards or charcuterie boards. It's perfect for serving with grilled meats, on burgers, and even slathered on toast. Try this pepper jam with cream cheese as a sandwich! <\/p>\n\n\n\n

\"Pepper<\/figure>\n\n\n\n

Jalape\u00f1o jam, also called pepper jam, is made from a combination of spicy jalape\u00f1o peppers and Bell peppers. It's tangy, sweet, and spicy, all at once and it's a favourite of mine.<\/p>\n\n\n\n

Jalape\u00f1o jam is similar to pepper jelly in terms of taste, with a few differences in texture:<\/p>\n\n\n\n

  1. pepper jelly is usually clear with no fruit pieces, whereas you can see. the fruit in the jalape\u00f1o jam, usually finely diced sweet peppers and hot peppers.<\/li>
  2. pepper jelly is usually set and gelled with added pectin, like liquid Certo, whereas this jalape\u00f1o jam is thickened by cooking it with high pectin fruit up to the jam setting point<\/a>.<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n\n

    Ingredients needed<\/h2>\n\n\n\n

    If you want to make a jalape\u00f1o jam without pectin, you will need:<\/p>\n\n\n\n

    • jalape\u00f1o peppers<\/strong>: I used green jalape\u00f1os but if you can find red ones, that would give the jam a nicer colour! Pick peppers that are firm and unblemished and as fresh as possible. You could substitute more Bell pepper for a regular pepper jam, or you could opt to replace a portion with a more spicy pepper, but remember a little goes a long way with some varieties!<\/li>
    • Bell peppers<\/strong>: I have made this with red and orange Bell peppers, which are sweet. You can also use yellow Bell peppers. Any sweet pepper will work here. Again pick them firm and unblemished. Check the stems to know if they are fresh.<\/li>
    • apples<\/strong>: the addition of apples to this jalape\u00f1o jam recipe is very smart because they are full of pectin, which helps the jam set up so that it is thick and not runny.<\/li>
    • lemon<\/strong>: lemon adds a ton of flavour and in this case, whole lemon wedges are used, so that again they can contribute some pectin, which is predominantly in the peel of the fruit.<\/li>
    • sugar<\/strong>: you cannot make this jam without sugar. You could use a combination of brown sugar and regular granulated sugar if you want to add more flavour, but the sugar is essential for balancing the acidity and spice in this jam, and also for ensuring the jam will gel properly and set nicely.<\/li>
    • apple cider vinegar<\/strong>: you could use a regular white or distilled vinegar, but I love the flavour of apple cider vinegar. The vinegar, like the lemon, will bring down the pH of the jam and ensure that you can safely can this recipe and also to ensure that the pectin will form a gel network so that the jam will set.<\/li><\/ul>\n\n\n\n
      \"Prepping<\/figure>\n\n\n\n

      Ratio for pepper jams<\/h2>\n\n\n\n

      Like with most jam recipes, I do not recommend deviating from the quantities listed. You can play with the type of sugar, the type of vinegar, the variety of peppers (both Bell and jalape\u00f1o), substituting and replacing weight-for-weight. <\/p>\n\n\n\n

      If you have more or less fruit to work with, adjust the recipe accordingly in order to respect the ratio of fruit to sugar, keeping it consistent. I have successfully halved the recipe without issues, making a small batch of 2 jars of jalape\u00f1o jam.<\/p>\n\n\n\n

      This recipe isn't hard, but it does take a lot of chopping. Camilla suggests using a food processor to make things go a little faster, but I decided to do all the prep by hand, making tiny cubes out of the apples, red peppers, and jalape\u00f1o. Your arms will get tired from all that chopping, but I think the texture is better and the chunks more even if you chop everything by hand. <\/p>\n\n\n\n

      \"Ingredients\"A<\/div><\/figure>\n\n\n\n

      Pepper jam that sets without pectin<\/h2>\n\n\n\n

      For this recipe, you combine low pectin jalape\u00f1o peppers and Bell peppers with fruits that are higher in pectin (lemons and apples) to help with achieve the perfect set. It's very smart! The lemons and apples provide plenty of pectin to do the job, but you also need to make sure to boil the jam sufficiently:<\/p>\n\n\n\n

      • The set can be loose if you boil it to just above the boiling point but not further (around 101\u2013102 \u00baC or 214\u2013216 \u00baF).<\/li>
      • The set will be more firm if you boil the jam to 103\u2013104 \u00baC (217\u2013219 \u00baF). It will have a more gelled, soft jelly-like texture.<\/li><\/ul>\n\n\n\n

        Decide the texture you want before you begin and watch the pot of jam as it boils: the bubbles will be less volatile and more stable as the jam thickens. <\/p>\n\n\n\n

        \n

        You can also use a frozen plate test to see how the set is. Make sure to place a few saucers in the freezer before you begin: when you think you're close to the set you want, you can verify it:<\/p>\n\n\n\n

        • dollop a small amount of the jam on a frozen saucer<\/li>
        • place the saucer back in the freezer to cool down the jam for about 30 seconds to a minute<\/li>
        • take the plate out of the freezer and nudge the edges of the dollop with your fintertip.<\/li>
        • if the jam wrinkles when pushed, you've definitely boiled down the jam enough that it won't be soupy. <\/li>
        • decide if you want to thicken further for a firm set or if you want to can it right away <\/li><\/ul>\n\n\n\n

          Remember whenever you do a plate test like this, take the pot of jam off the burner and turn off the heat. Otherwise, you risk overcooking the jam!<\/p>\n<\/div><\/div>\n\n\n\n