Jalapeno Drip Jam is called such as it doesn’t have the consistency of a typical ‘jam’. Depends how long and hard it’s cooked, it will still be a bit runny, I like that. Cook it too long or too hot and it will thicken and might be a little dry – tastes good but it won’t have that drippy consistency. Perhaps then it might need a little water. However it turns out, it will still taste wonderful. Hot and sweet. This jam is fabulous with cheese, slathered on a burger, the perfect condiment for any sandwich, a must in tacos and any food remotely Mexican and it pairs perfectly with any grilled or roasted meats. I use a food processor to chop the jalapeños so I’m not touching them apart from removing the stem. If you don’t use a food processor, make sure to wear gloves. And maybe some safety glasses; you can never be too safe. The heat level varies as jalapeños can differ in their heat but only rank a mere 5,000 on the Scoville scale ( A habanero is 150,000).
Jump to RecipeThese jalapeños are from our home garden. A couple of jalapeño plants will yield buckets of the fruit. The peppers themselves are gorgeous but the jam, not so much. It’s the flavor that counts. And jalapeños have a distinctive flavor.
Jalapeno Drip Jam – four ingredients. That’s it. If you don’t want to use sugar then try using monk fruit sugar. I’ve made it with monk fruit sugar and produced the same results. I absolutely love condiments and can never understand others who don’t. I do love chutney but this Finnish Mustard recipe I shared awhile ago is so delicious that I insist you try making it. It’s sweet, hot and creamy. If like me you love a good sandwich, a homemade condiment takes a humble sandwich to the next level.
JALAPENO DRIP JAM
Ingredients
- 2 lbs jalapenos, trimmed of stalk
- 2 cups white sugar
- 2 teaspoons salt, or more to taste
- 1/4 cup lemon juice
Instructions
- Use a food processor to chop the jalapenos in three batches, until finely chopped – just don’t turn them into a paste.
- Place the jalapeno, sugar and salt into a large saucepan. Bring to a boil, uncovered, over high heat, stirring occasionally until the sugar is dissolved. Once the mixture comes to a boil, reduce the heat medium heat – you still want it to be gently bubbling. Cook, stirring occasionally, for 10 to 15 minutes or until the mixture has thickened somewhat and the jalapeno is cooked. Add the lemon juice and cook a further 2 minutes until hot.
- Spoon into jars, seal and store in the fridge for up to 1 month. Makes about 4 cups. Serving size is 2 tablespoons.