Go Back

Lemon–Honey Jalapeño Jam

A bright and cozy jam with a balance of sweet and spicy, perfect for cheese, toast, and more.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 appetizer servings
Course: Appetizer, Condiment
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces fresh jalapeños, seeded and finely chopped Use ripe jalapeños for milder heat.
  • 1 cup fresh lemon juice Fresh-squeezed lemon = brighter flavor.
  • 2 pieces zest of 2 lemons
  • 1 cup honey
  • 1 cup granulated sugar
  • 1 packet (1.75 oz) powdered fruit pectin Powdered pectin sets faster than liquid pectin.
  • 1/2 cup water
  • a pinch of salt

Method
 

Preparation
  1. Warm a large pot over medium heat. Add the chopped jalapeños, lemon juice, lemon zest, honey, sugar, and water. Stir to combine.
  2. Bring the mixture to a steady boil; you'll hear a happy sizzle and smell citrus lifting.
  3. Sprinkle in the powdered fruit pectin while stirring constantly so it doesn’t clump.
  4. Stir until the mixture returns to a rolling boil. The surface will look glossy and move together.
  5. Boil hard for another 5 minutes, stirring frequently; watch for thickening and tiny bubbles slowing at the edges.
  6. Remove from heat and let cool for a few minutes. The jam will continue to thicken as it cools.
  7. Spoon into sterilized jars, seal, and allow to cool completely before refrigerating.

Notes

Time-saver: Chop jalapeños in a food processor, then scrape down once or twice. If jam stays runny, simmer 2–3 more minutes. Variation: Add a teaspoon of grated ginger for warm spice.