Jalapeno Jam Without Pectin

Jalapeno jam vs pepper jelly

The two get mixed up constantly, and many recipes use both names for similar things. In general:

Pepper jelly is smoother and more translucent, with a firmer gel. Peppers are usually chopped fine, and some recipes strain them out entirely.
Pepper jam is thicker and chunkier, with the pepper pieces more of a feature. The texture is looser and more spreadable.

Both are sweet, tangy, and mildly hot, and you can use them the same way. If you want a clear gel, see our jalapeno pepper jelly without pectin. For the classic packaged-pectin method, see the Sure-Jell jalapeno jelly.

How jam sets without added pectin

Pectin is a natural fiber that forms a gel when it is heated with sugar and acid (our beginner’s guide to making jam explains the basics). Boxed pectin is concentrated, but some fruits and vegetables carry their own. Peppers have only a little, so a no-pectin pepper jam mostly thickens by evaporation. As water boils off, the sugar and vinegar syrup concentrates until it is thick enough to hold together once cooled.

Some cooks add a grated tart apple, like Granny Smith, for a little extra natural pectin. It also adds a gentle sweetness and does not noticeably change the flavor.

The result is typically a softer, looser set than a boxed-pectin jam. This is normal. It also means this style of jam is mostly judged by feel, so use a thermometer or a cold-plate test rather than the clock alone.

Ingredients

Makes roughly 2 to 3 half-pint (8 oz) jars. Yield varies with how long it cooks.

1 pound sweet bell peppers (red or green, or a mix), seeded and cut up
8 ounces jalapenos (about 8 to 10 medium), stemmed, with seeds and ribs removed for medium heat or left in for more
1 tart apple, peeled, cored, and grated, optional
3 cups granulated sugar
1 cup apple cider vinegar (or white wine vinegar)
1/2 teaspoon salt
1/2 teaspoon butter, optional, to reduce foam

If you want to keep the jam more pepper-forward, reduce the bell peppers and increase the jalapenos. If you want it milder, do the reverse.

Method

Chop. Wearing gloves, pulse the bell peppers and jalapenos in a food processor until finely chopped but not pureed. Hand-chopping works too and gives larger pieces.
Combine. In a large, heavy-bottomed pot, stir together the peppers, apple (if using), sugar, vinegar, salt, and butter.
Dissolve the sugar. Heat over medium, stirring, until the sugar dissolves.
Boil. Raise the heat to medium-high and bring to a steady rolling boil. Cook, stirring often to prevent scorching, for about 20 to 30 minutes, until noticeably thicker and glossy. The mixture will foam at first; this settles as the water cooks off.
Test the set. Check using one of the methods below.
Jar. Remove from the heat, skim any foam, and ladle into clean jars. Cool, then refrigerate.

Testing the set

Thermometer. The classic jelly point is about 8 degrees F above the boiling point of water. At sea level, that is about 220 degrees F (104 C). If you live at altitude, water boils at a lower temperature, so measure the boiling point of plain water first and add 8 degrees F.
Cold plate. Put a few small plates in the freezer before you start. When you think the jam is ready, spoon a little on a cold plate, return it to the freezer for a minute, and push it with your finger. If the surface wrinkles and it holds a line, it is done. If it runs back together, cook a few more minutes and test again.

The jam will look loose when hot and thicken substantially as it cools overnight, so avoid overcooking. If the jam is too thick once cool, it is easy to stir in a spoonful of hot water or vinegar.

Storage, and the canning question

A jam with no added pectin is best treated as a refrigerator or freezer product:

Refrigerator: Keep in a clean, covered jar for up to about a month. Many sources suggest a month for pepper jams of this style, but shorter if you notice any off smell, mold, or fizzing.
Freezer: Freeze in small containers with a little headspace for expansion. Thaw in the refrigerator.

Some cooks do process no-pectin pepper jams in a boiling-water canner, often for 10 to 15 minutes. However, peppers are low in acid, and recipes that have not been tested by a lab cannot guarantee their acidity. If you want shelf-stable jars, use a tested recipe with measured vinegar, sugar, and pectin, such as the jalapeno jelly with Sure-Jell, and follow the National Center for Home Food Preservation (NCHFP) or your pectin insert for processing times at your altitude.

What is the best jalapeno jam recipe using pectin?

If you do want to use pectin, a powdered-pectin recipe with a fixed ratio of peppers, vinegar, and sugar is the most dependable, and it is the one to use if you plan to can. See the Sure-Jell jalapeno jelly for steps. It sets firmer and stores in the pantry, but it uses a lot of sugar. A no-pectin jam uses less sugar and has a looser, cooked-down texture.

Ways to use jalapeno jam

Over cream cheese with crackers.
On turkey, ham, or roast beef sandwiches.
Spooned over baked brie.
As a glaze for chicken, pork chops, or salmon in the last minutes of cooking.
Stirred into a vinaigrette or barbecue sauce.
On a burger or breakfast sandwich. For something meatier, try the stovetop jalapeno bacon jam.

Troubleshooting

Too runny after cooling: Pour it back into the pot and boil a few more minutes, testing again. If you are fine with a looser jam, call it a sauce and use it as a glaze.
Scorched taste: Use a heavier pot, stir more, and lower the heat if it sticks.
Too sweet: Next time, use a bit more vinegar or a squeeze of lime at the end. Do not reduce sugar in a tested canning recipe.
Too hot: Remove all seeds and ribs, or increase the proportion of bell pepper.
Crystals: Wipe down the sides of the pot with a wet brush during cooking and avoid over-stirring after the sugar has dissolved.