I am NOT a "foodie" out of sheer necessity.  My family would never eat roasted peppers.  If I made Hummus with Ground Lamb and Almonds for supper, I cannot imagine the whines and moans that would accompany the meal, not to mention the rustling of the potato chip bag about 15 minutes post dish clean-up.  And while veggies aren't despised in our family, it's a serious stretch to say they even would look twice at swiss chard.  And not just from the offspring! 

So when our garden had a glut of hot peppers this summer, I was at a loss with what to do with them.  Remember, functional food, not "fun" food is the key word in our family.  I need to cook out of necessity not creativity.  So on occasion, I cook for "sarah".  This is when I spice up the food a bit, get a smidge weird with the food, and try new recipes or cook salmon.  (No one besides myself will eat salmon.  They all want to go catch it but then eating it is "yuck".)  Salmon anyone?

So when I found this recipe for Jalapeno Jam, I was delighted.  I love the Tastefully Simple Sweet Pepper Jalapeno Jam.  I love it on crackers with cream cheese and a dollop of the jam.  Mmmm.  Delicious.  So I spent the afternoon making the jam from a recipe I adapted from All Recipes.

Jalapeno Jam


  • 1 large green bell pepper
  • 12 jalapeno peppers
  • 1 1/2 cups apple cider vinegar
  • 1 pinch salt
  • 4 1/4 cups granulated sugar
  • 4 ounces liquid pectin
  • 4 jalapeno peppers, seeded and finely chopped


  1. Combine the green bell pepper and 12 jalapeno peppers in the container
    of a food processor or blender. Process until finely chopped. This can
    be done in batches, if the peppers do not fit.

  2. Transfer the peppers to a large saucepan, and stir in the cider
    vinegar. Bring to a boil, and let simmer for 15 to 20 minutes.

  3. Stir in the salt and sugar until
    dissolved. Bring to a boil over medium-high heat. When the mixture
    comes to a rolling boil (one that cannot be stirred down), boil for one
    minute, then stir in the liquid pectin.

  4. Stir in the remaining jalapeno peppers, and ladle into sterile jars
    leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate
    jelly after seal is broken.

The verdict.  Delicious and easy!  I love it just as much as the TS jam.  The only change I would make….is to stick a couple of drops of red food coloring (yeah, I know.  I don't mind the green color, but I think my family and friends may be put off by the green-ness.)  Oh yeah, and try wearing gloves.  This warmness on the hands lasted til the next morning. 

And when you get the jam made.  Run out into your craft room and whip of these!

Jar Toppers



Day of Gratitude Set

Whisper White Card Stock
Autumn Spice Designer Series Paper

Cajun Craze Classic Stampin' Pad
Old Olive Classic Stampin' Pad

Accessories & Tools
Linen thread
Stampin' Dimensionals
Big Shot
Scallop Circle Bigz Die
Honey, granola, apricot preserves
Spray bottle with water

  1. Cut scallop circles from Autumn Spice Designer Series Paper using Big Shot and Scallop Circle Bigz Die.
  2. Spray scallop circles with water. Place a little bit of batting on
    top of each jar, then mold scallop circle to top of jar over batting.
    Secure with Linen Thread, and allow to dry.
  3. Stamp "Thank you" three times in Old Olive ink on Whisper White Card Stock. Cut in banner shape.
  4. Stamp acorn image three times in Cajun Craze ink on Whisper White
    Card Stock. Cut out, and adhere one to each jar along with "Thank you"

Lovely!  Now it's your turn to share in my garden's bounty.  I'm announcing the return to Blog Candy!  (Remember kids are in school and I can get to my to-do list!)  Leave a comment on my blog and each month I will draw a WINNER.  September's Winner will get a jar of my Jalapano Jam and lovely topper.  Yes, it's a lovely Always Artichoke color but it's delicious!