My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers
that adds a jewel-like flair to appetizers.
Spread on a block of warmed cream cheese and serve with crackers,
or as stated below with Smoked Wild Alaska Salmon…
Yield: 7 (8 oz) half pints
Prep: 20 Mins.
Process: 10 Mins.
12 medium jalapeño peppers, with ribs and seeds, roughly chopped
1-1/2 cups cider vinegar, divided
1/2 cup bottled lime juice
6 cups granulated sugar
2 (3-oz pouches) of Liquid Pectin
1 TB cold unsalted butter
10 drops natural green food coloring
7 (8 oz.) sterile glass canning jars with lids and bands
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée.
Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Add 1 TB butter and 10 drops natural green food coloring; stir to combine until butter has melted (this rids the jam of foam, so no skimming is required).
Add pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat.
Ladle hot jalapeno jam into hot jars leaving 1/4 inch head-space. Wipe rims with damp paper towel. Center lid on jar. Apply band until fit is finger-tip tight.
Place jars right side up in canner ensuring water is 1” above them. Bring to boil and begin timing processing for 10 minutes.
Remove jars and place to cool upright on a clean kitchen towel for 15 minutes. Use a potholder to turn over for 15 minutes (so the speckles evenly distribute and don’t float to the top), then turn upright to cool completely. The jars will ‘ping’ as they seal, but double check lids to ensure they’re sealed after 24 hours. Lids should not flex up and down when center is pressed. ~ Enjoy!
—Great when layering Ritz crackers with whipped cream cheese, pickled salmon, pickled onions, then top with a dollop of this jalapeno-lime jam as an appetizer.
—Preheat oven to 350 degrees. Place an uncovered 8-oz. block of Cream Cheese on a baking dish and bake for 12-15 minutes; top with jalapeno-lime jam. Serve with crackers on the side.