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. 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. 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. 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! 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. 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.
