Turn-Up-The-Heat Spicy Jam Recipe
Turn peak-season produce into a sweet-spicy spread that you can use for hosting, gifting or adding a lil’ kick to your own everyday meals. Created with hot peppers and sweet, ripe fruit straight from the garden, there’s no wrong way to enjoy this easy-make jam: Eat it on cheese boards, glaze grilled meats, spoon over cream cheese with crackers, and more.
Ingredients:
- 3 cups chopped ripe garden fruit (peaches, strawberries, or mixed berries will work best)
- 1–2 fresh hot peppers, finely minced (jalapeño for mild heat, serrano for extra spice)
- 2 cups granulated sugar
- 2 tbsp fresh lemon juice
- 1 packet (1.75 oz) powdered fruit pectin
Instructions:
- Wash, pit (if needed), and finely chop fruit. Mince peppers, removing seeds for milder heat.
- In a large, heavy saucepan, combine fruit, peppers, lemon juice and pectin. Bring to a full rolling boil over medium-high heat, stirring constantly.
- Stir in sugar all at once. Return mixture to a rolling boil and cook for 1 minute, stirring continuously.
- Remove from heat. Skim any foam from the surface. Jam will thicken as it cools.
- Ladle into clean jars. Refrigerate for immediate use or process in a boiling water bath for long-term storage.
This recipe can be made ahead! Store in an airtight container in the fridge for up to 3-4 days. The longer it marinates, the better the flavor will be.
The Gurney’s Difference:
For the best flavor, use just-picked fruit and peppers at peak ripeness—fresh harvests deliver brighter color, better texture and unbeatable taste, not to mention increased nutrients.
Shop Related Products
