Best 4 Calico Jalapeno Jam Recipes

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**Indulge in a Symphony of Flavors: Calico Jalapeno Jam**

Prepare to tantalize your taste buds with a culinary masterpiece that harmonizes the sweet, spicy, and tangy notes of Calico Jalapeno Jam. This versatile condiment, meticulously crafted with a medley of colorful peppers, bursts with a vibrant flavor profile. Its captivating appearance, adorned with fiery red and golden hues, beckons you to embark on a delectable journey. Whether you savor it as a spread on your morning toast, incorporate it into a marinade for grilled meats, or swirl it into a tangy salad dressing, this extraordinary jam elevates any dish to new heights. It's the perfect accompaniment for those who relish the thrill of culinary adventures and crave a flavor experience that lingers long after the last bite. So, gather your ingredients and embark on a culinary expedition with our curated collection of Calico Jalapeno Jam recipes, each promising a unique flavor symphony that will leave you craving more.

Let's cook with our recipes!

DOUBLE-BERRY JALAPENO JAM



Double-Berry Jalapeno Jam image

My friend and I had tried a fruity jam with jalapenos at a local vineyard and this is the version I created. I like this spread on crackers with cream cheese, on hamburgers or even on grilled cheese. For extra heat, add the seeds of a few jalapenos to the jam. -Lisa Keim, Watertown, New York

Provided by Taste of Home

Time 25m

Yield 8 half-pints.

Number Of Ingredients 5

2 cups finely chopped seeded jalapeno pepper (about 1 pound)
1-1/2 cups crushed strawberries (about 1 pound)
1 cup crushed blackberries (about 3/4 pound)
1 package (1-3/4 ounces) powdered fruit pectin
6-2/3 cups sugar

Steps:

  • In a large saucepan, combine jalapenos, strawberries and blackberries. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 8 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

JALAPENO JAM



Jalapeno Jam image

This sweet and spicy Jalapeño Jam is the perfect way to use a bumper crop of jalapeños - it's easy to make and perfect to gift!

Provided by Sheryl

Categories     Condiment

Time 35m

Number Of Ingredients 5

1 lb jalapenos (washed, stems removed)
4.25 C granulated sugar
1/2 box powdered pectin
1 C vinegar
1 tsp salt

Steps:

  • Fill the water bath canner with water on a separate stove burner to prepare the jam for the water bath.
  • Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all in an 13x9 dish to keep them all together).
  • Add the jalapenos, stems removed, to your blender and pulse until they are coarsely chopped.
  • Add the jalapenos, sugar, pectin, vinegar and salt to your deep stock pot. Give it a stir to combine.
  • Crank the heat to high and bring the mixture to a rolling boil. Stir frequently, until the mixture reaches 220 degrees F. Once the mixture reaches 220 degrees F, continue to boil for 4-5 minutes.
  • Carefully remove the pot from the stove.
  • Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
  • Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
  • Process the jars for 10 minutes (half pint), adjusting for altitude. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
  • Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool.
  • Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars in a cool place for up to 1 year.

JALAPENO JELLY



Jalapeno Jelly image

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Provided by Sue Delgrego

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h5m

Yield 32

Number Of Ingredients 7

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

Steps:

  • Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
  • Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
  • Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
  • Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g

CALICO JALAPENO JAM



Calico Jalapeno Jam image

This recipe is a chunky type jam. I will enhance a variety of dishes, and makes a wonderful snack on top of cream cheese, served with crackers. From my Texas Home Cooking cookbook, by the Jamisons'. Prep time is an estimate.

Provided by Miss Annie

Categories     Vegetable

Time 45m

Yield 7 Half Pints

Number Of Ingredients 7

2 cups red bell peppers or 2 cups yellow bell peppers (about 3 small to medium peppers, or a combination of colors)
1/3 cup chopped fresh jalapeno (about 4-6 green or red)
5 1/2 cups sugar
1 1/2 cups cider vinegar, preferably unrefined
1 cup light brown sugar
2 tablespoons fresh lime juice
2 (3 ounce) packages liquid pectin, such as certo

Steps:

  • Combine all the ingredients, except the pectin in a large saucepan or stockpot.
  • Bring to a boil over high heat, and boil vigorously for 1 minute.
  • Immediately stir in the the pectin.
  • Bring mixture back to a rolling boil, and boil for 1 minute.
  • Spoon jam into prepared jars, leaving 1/4 inch headspace.
  • Process in a water bath according to directions, usually 10 minutes.
  • The jam may take several hours to set.

Tips:

  • For the best flavor, use ripe, fresh jalapeños. Roasted or pickled jalapeños will not give you the same results.
  • If you want a spicier jam, use more jalapeños or leave the seeds in. For a milder jam, remove the seeds from the jalapeños before chopping them.
  • Be sure to cook the jam long enough to thicken it. It should reach a consistency that is thick enough to spread on toast or crackers.
  • If you want to store the jam for longer than a few weeks, process it in a boiling water bath.
  • This jam can be used in a variety of ways. Try it on toast, crackers, or pancakes. It can also be used as a glaze for chicken or fish, or as a dipping sauce for shrimp or spring rolls.

Conclusion:

Calico jalapeño jam is a delicious and versatile condiment that is perfect for adding a bit of spice to your meals. It is easy to make and can be used in a variety of ways. So next time you are looking for a new and exciting way to spice up your food, give calico jalapeño jam a try.

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