Jalapeno jam

Joanna Gaines’s Jalapeno Drip Jam is one of the best and easy-to-make jalapeno jam recipes ever. This spicy jam is made with jalapenos, butter, onion, sugar, and mustard. It takes about 40 minutes (including cooling time) to finish cooking and serves enough to make 2 cups of jam.

This recipe for sweet and savory Jalapeno Bacon Jam is amazing! With a zing from the fresh jalapenos and sweetness from the maple syrup, it’s a perfectly balanced condiment that compliments any dish! The pieces of bacon in this jam are unmistakable. So, it is a little bit chunkier than a bacon marmalade. This makes it perfect as a spread or a dip!

An easy and quick recipe for sweet with heat jalapeno pepper jelly! This jelly makes a wonderful addition to charcuterie boards and makes a great glaze for spicy BBQ chicken!

Easy Strawberry Jalapeno Jam is a tasty, spicy twist on homemade strawberry jam. Large batch jam recipe with water bath canning instructions!

Sweet, tasty and delicious, this homemade jam is perfect on a ham or turkey sandwich!

You'll decide very quickly that this Strawberry Jalapeño Jam is the best jam you have ever tasted. Get the recipe from Cosmopolitan Cornbread

In this blog, I will share with you a Pioneer Woman Jalapeno Jelly Recipe that is extremely delicious.

This Cranberry Jalapeno Jam recipe has a delicious yet unique flavor profile. It is a sweet and spicy jam with a subtle tartness and acidity to balance it out.

This classic Jalapeno Jam is the perfect blend of sweet and spicy. Even if you are not a fan of heat, I promise that this jam will change your mind. It is great to share and bring to parties or store in cute little jars and give them as gifts.

Mangoes are naturally sweet and a little tart and the spice from the fresh jalapenos adds the right amount of heat to compliment the fruit. It spreads great and works for dipping, too. It is one of my new favorite condiments to use. I always have a jar in the refrigerator! If you want a mango pepper jelly, you will need to cook down and strain the mango or use a juicer to extract the juice. I recommend using pectin if you go this route because it won’t thicken as well without the mango pulp.