A recipe for homemade jam made with garden fresh jalapeno peppers and sweet kiwi, perfect for preserving, for serving as a spread or with cream cheese crostini bites.
Kiwi-Jalapeno Jam Recipe
It was a jam-making sort of weekend in the Madness household. We picked another monstrous batch of peppers from the garden, including some glorious jalapeno peppers. Cue Mike's #JalapenoObsession music.
We have a TON of other peppers, but jalapenos hold a special place in my heart as the first pepper I ever loved, my very own gateway pepper. They have a pleasant level of heat and they're hard to beat when it comes to taste.
The garden will be winding down very soon as the temperatures drop around here, so it's time to get preserving.
I like to make a few different batches of pepper jellies or pepper jams throughout the year as a way of preserving some of those peppers.
Jellies and jams are ideal to have around as they are easy to grab from the refrigerator as a quick spread for morning toast, simple appetizer topper, or even a last minute makeshift "sauce" for chicken or fish.
The difference between a jelly and a jam is the consistency. Jellies are made with fruit juices, where jams include the actual fruit pieces. Jam is chunkier and has more substance.
Otherwise they are basically the same. Some jellies and jams are very high in sugar, which is fine if you want your jams to be sweet. If you're avoiding too much sweet, prefer a savory version, or simply want to avoid sugar altogether, find yourself some low-sugar pectin.
Here is an Amazon Affiliate link to the one I use: Ball RealFruitTM Low or No-Sugar-Needed Pectin - Flex Batch 4.7 oz. You can use NO SUGAR if you'd like, or a small amount to up the sweetness just a tad.
I love this stuff. Try it out over pan seared white fish. Seriously. It's one of my favorite ways to use it. Talk about a super quick evening meal. Fish cooks up in no time. Season the fillet, pan sear it, then top it with your Kiwi-Jalapeno Jam. Serve with a veggie on the side.
Simple and satisfying.
Or, here's a quick appetizer idea. Spread some cream cheese over tiny toast bites or crostinis then top it with Kiwi-Jalapeno Jam. Done. Serve them on a plate and watch them disappear.
I made some for you. Here you go. I hope you enjoy them!
Kiwi-Jalapeno Jam Ingredients
- Chopped Kiwi.
- Chopped Jalapeno Peppers.
- Water.
- Low-Sugar Pectin.
- Sugar.
Kiwi-Jalapeno Jam - The Recipe Method
Firstly, add kiwi, jalapeno peppers, water and pectin to a pot. Bring to a quick roiling boil, stirring constantly.
Then stir in sugar and bring back to a boil. Stir constantly as it boils.
Remove from heat, cool slightly and pour into sterilized jars.
Cap and refrigerate.
Patty's Perspective
I love the balance of the sweet and the spice. It isn't really spicy, but there is just a hint of it. It has great flavor.
Here is a link to the jam jars that I personally use and prefer. Highly recommended. Affiliate link - FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12.
Recipe Tips & Notes
- Jellies and jams are ideal to have around as they are easy to grab from the refrigerator as a quick spread for morning toast, simple appetizer topper, or even a last minute makeshift "sauce" for chicken or fish.
- Some jellies and jams are very high in sugar, which is fine if you want your jams to be sweet. If you're avoiding too much sweet, prefer a savory version, or simply want to avoid sugar altogether, find yourself some low-sugar pectin.
- Try it out over pan seared white fish. Seriously. It's one of my favorite ways to use it. Talk about a super quick evening meal.
Storage & Leftovers
Storing your Kiwi-Jalapeno Jam in an airtight container in the fridge may allow to keep it for up to 2-3 weeks. To maximize the storage life, make sure to refrigerate your jam promptly.
Try Some of My Other Popular Jelly and Jam Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Kiwi-Jalapeno Jam – Low Sugar Recipe
Ingredients
- 2 cups chopped kiwi
- 2/3 cup chopped jalapeno peppers
- 2/3 cup water
- 3 tablespoon low-sugar pectin
- 1 cup sugar
Instructions
- Add kiwi, jalapeno peppers, water and pectin to a pot. Bring to a quick roiling boil, stirring constantly.
- Stir in sugar and bring back to a boil. Stir constantly as it boils for 1 minute.
- Remove from heat, cool slightly and pour into sterilized jars.
- Cap and refrigerate.
Notes
Nutrition Information
Melanie says
Does your recipe call for liquid pectin or powdered pectin?
Mike Hultquist says
Liquid pectin, Melanie, though you can use powdered. If you do, refer to the product label for proper ratios.
Marika says
This sounds great, and I’ll have to try it! Can you substitute a yellow hot pepper for the jalapeño?? If so, would you use the same amount as the jalapeño?? I’ve got some Carribe in the refrigerator that could work, but hope to use the hot Hungarian wax peppers next year.
Michael Hultquist - Chili Pepper Madness says
Thanks, Marika. Yes, you can sub them n the same amounts. Enjoy!
Zia says
Hi Mike,
I’ve made this twice now and even tho the taste is awesome. This one always turns out watery for me. The first time I had to re cook it with two extra spoons of pectin. Any ideas on why this is happening? Is it cause I’m using liquid pectin? Also is it suppose to set the same way as the Habanero Jam? That’s my measuring stick for how jams should set. I’m very new at this. Thanks! Also should I can first and then refrigerate or refrigerate first? Thank you!
Michael Hultquist - Chili Pepper Madness says
Hi, Zia. There can be some variation depending on the pectin product being used. I have noticed some differences between brands. I would make a note of that in your recipe, but also consult the product recommendations. I've had some jellies and jams that didn't set, and reprocessed with a bit more pectin, as you have done, to good results.
Nicole says
This is my first time canning. Do I have to leave it in the fridge before I preserve the cans in a hot water bath? How long will they have to boil?
Michael Hultquist - Chili Pepper Madness says
Nicole, you can water bath the jelly right away after making it. Just pour the mixture after stirring in the pectin into cleaned jars, then process them for 10 minutes in the boiling water bath. Let me know how it turns out for you.
Wendy Iles says
Mike, This was delicious! Made it Sunday, chilled it overnight, vacuum sealed it Monday and shipped to Atlanta. (I freeze vacuum sealed pesto to send with stuff to keep it cool. Bonus gift!) It worked out well!
Also, I reposted the recipe on our community garden FB page. https://www.facebook.com/HamptonVAcommunitygardens/
Wendy
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Wendy! Super happy you enjoyed it, and that it worked out. Glad to help!
Wendy Iles says
I try to vacuum seal as much as possible due to space restrictions and its easier to ship as gifts. How do you think this would hold up vacuum sealed instead of canned. I'm also going to make your cranberry jalapeno jam.
Thanks!
Michael Hultquist - Chili Pepper Madness says
Wendy, I've never done it, but as long as the plastic you're using is thick enough, I can see it working. Let me know how it goes.
Russell Blunk says
I made this and it tastes great but it is a little watery after I have Canned it and let it refrigerate overnight.. Any suggestions to what I should do to thicken it ? should I dump them back out and add more Pectin?
REPLY: Russell, if it hasn't set after a couple days, you can pour it all back into a pot, heat it, swirl in a tablespoon or 2 of pectin. Keep stirring until it thickens up to your liking, then you can go ahead and process as needed. I hope this helps. -- Mike from Chili Pepper Madness.
Leah says
Can this recipe be used to preserve in a hot water bath?
REPLY: Leah, yes, you can preserve them this way in proper jars. -- Mike from Chili Pepper Madness.
Donnell Archer says
This sounds great. Will make for sure. Just wrapped up breakfast where we enjoyed this year's batch of jalapeño peach, pineapple jalapeño marmalade, and habanero pear. I agree this is a great way to preserve and enjoy our peppers year round. You guys keep up the great work.