I enjoy making this apple–honey jalapeño pepper jam because it combines natural sweetness with a gentle heat in a smooth, glossy spread. The apples soften as they cook, the honey adds depth, and the jalapeños bring just enough warmth to make the flavor interesting without overpowering it. I like keeping this jam on hand for both sweet and savory uses.
Why You’ll Love This Recipe
I love this recipe because it is straightforward and dependable. I get a thick, flavorful jam without using pectin, and I can easily adjust the sweetness or spice to my taste. I also appreciate how versatile it is, making it useful for snacks, meals, and entertaining.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups finely chopped apples, peeled or unpeeled
1 cup honey
1 cup apple cider vinegar
2 jalapeño peppers, finely chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
Directions
I start by chopping the apples and jalapeños evenly so they cook at the same rate. I add the apples, honey, apple cider vinegar, jalapeños, lemon juice, and salt to a saucepan.
I bring the mixture to a gentle boil over medium heat, stirring often. Once it starts boiling, I reduce the heat and let it simmer for about 25 minutes, stirring occasionally, until the apples are soft and the mixture thickens.
If I want a smoother jam, I mash the apples slightly or blend the mixture briefly. I remove the saucepan from the heat and allow the jam to cool before transferring it to storage containers.
I sometimes replace part of the apples with pears or peaches for a different flavor. When I want extra heat, I add another jalapeño or keep some of the seeds. I also enjoy adding a small pinch of ginger or cloves for a warmer, spiced variation.
Storage/Reheating
I store this jam in airtight containers in the refrigerator for up to three weeks. For longer storage, I freeze it for up to three months. When ready to use, I let it thaw in the refrigerator or bring it to room temperature.
FAQs
Can I make this jam less spicy?
I reduce the heat by removing all the seeds and membranes from the jalapeños or by using fewer peppers.
Do I need to peel the apples?
I leave the peels on if I want extra texture, but I peel them for a smoother finish.
Will the jam thicken after cooking?
I notice the jam thickens more as it cools, so I avoid overcooking it.
Can I use a different sweetener?
I sometimes replace part of the honey with maple syrup, knowing the flavor will change slightly.
How can I use this jam?
I enjoy it on toast, biscuits, cheese boards, roasted vegetables, or as a glaze for baked dishes.
Conclusion
This apple–honey jalapeño pepper jam is one of my favorite homemade spreads because it is easy to make, flexible, and full of balanced flavor. I like having a jar ready to add a sweet and spicy touch to everyday food.
A sweet and gently spicy homemade jam made with apples, honey, and jalapeños. It’s thick, glossy, and perfect for both sweet and savory dishes, made without pectin.
Ingredients
2 cups finely chopped apples, peeled or unpeeled
1 cup honey
1 cup apple cider vinegar
2 jalapeño peppers, finely chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
Instructions
Chop the apples and jalapeños evenly to ensure they cook at the same rate.
Add the apples, honey, apple cider vinegar, jalapeños, lemon juice, salt, and cinnamon (if using) to a saucepan.
Bring the mixture to a gentle boil over medium heat, stirring often.
Reduce heat and simmer for about 25 minutes, stirring occasionally, until the apples are soft and the mixture has thickened.
For a smoother jam, mash the apples slightly or blend the mixture briefly.
Remove from heat and allow the jam to cool before transferring it to storage containers.
Notes
Store in airtight containers in the fridge for up to 3 weeks, or freeze for up to 3 months.
The jam will continue to thicken as it cools.
Adjust spice level by using more or fewer jalapeños or removing the seeds.
