Cucumber Jalapeno Jam

Cucumbers and jalapenos?  Together?  In a jam?  Yes, and it is sooo tasty.  Oh, it tastes wonderful on a warm piece of cornbread slathered with a good smear of butter.  Add that jam of cucumber-jalapeno goodness to a home-cooked meal including beans or peas.  Yep, we just described “divine!”

This jam is something I just spontaneously created on a whim after seeing someone asking if such a recipe existed.  Of course, the search ensued for even a something similar.  When I realized it was not to be found, I had to try it myself because it sounded different but like it could be a “thing.”

Cucumber Jalapeno Jam

Now, there are probably gazillions of recipes floating around.  They are in paper form, on index cards (remember those that came in the mail one sheet at a time to fill that clunky binder?), in magazines, in Grandma’s handwriting in that treasured recipe box, not to mention those in cyber space these days.

Have you ever given any thought to the number of recipes we have at our fingertips these days?  But you know what?  Not one of those recipes in my search included a cucumber jalapeno jam!  So, here we are.

I piddled in the kitchen a little bit and this is what we came up with.  I think you’ll like the results as much as I did.

This recipe really is very simple.  In fact, it could probably be considered an easy level jam even for beginners.  The final product was just as good each time I have made it, so it’s a consistent finished product.

Grab Your Ingredients

• Cucumbers
• Jalapenos
• Apple cider vinegar
• Lemon juice
• Canning (or non-iodized) salt
• Pectin
• Sugar

As with any canning, you want to use the freshest fruits and vegetables.  This not only provides the best results for your pantry later, but they also make the easiest work.  This way, you aren’t challenged with cutting out bruised or injured spots and ending up with lots of waste.

There is no perfect way to chop or mince or dice the cucumbers, so it’s totally your preference.  For this recipe, I placed them in the bowl of the food processor and coarsely chopped them.  If you want the pieces smaller or larger, it’s completely fine and will work out just perfectly.

Processed And Ready To Ladle

Have your jars, funnel, flats, and rings washed and ready to fill.  Once your veggies are chopped, the biggest piece of the job is done, and you’ll be ready to pour pretty quickly.

The jam will have a good bit of liquid, and this is normal.  The salt and lemon juice in the mixture will draw the liquid out of the vegetables, causing the increased volume.

When ladled into the jars, the vegetables rise to the top of the jars.  Therefore, when the jars are cooling, once cool enough to handle, shake the jars to distribute the cucumbers and peppers throughout the jam.  Allow plenty time for the jam to set.  It could take up to a week or more to set completely.

Yes, you’ll have to wait a few days to try your finished results but it will be so worth it!  You’ll have a versatile jam that can complement any meal from breakfast to dinner, and even snacks and appetizers.

Give it a try on cornbread with your favorite beans, on a biscuit or even on an English muffin.  You can even try it poured over cream cheese and served with crackers.

Grab a cup of coffee and give it a go!  Let me know your favorite way to enjoy it!

Print Recipe

Cucumber Jalapeno Jam

A sweet and spicy jam blending cucumber and jalapeno into a dynamite combo, making a delightful treat for your taste buds!

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Canning, Condiments

Cuisine: American

Keyword: Canning, cucumber, jalapeno, jam

Servings: 8 half pints

Ingredients

• 4-6 jalapeno peppers
• 4-6 medium cucumbers (4 cups after peeled and seeded)
• pinch salt
• ¼ c apple cider vinegar
• ⅓ c lemon juice
• 1 pkg powdered pectin
• 4 c sugar

Instructions

• Rinse vegetables.
• Wearing gloves, remove stems and seeds of peppers.
• Add peppers and vinegar to bowl of food processor and pulse to chop coarsely.
• Peel cucumbers and remove seeds.
• Add cucumbers to food processor with peppers and pulse until chopped coarsely.
• Measure four cups of mixture and add to large pot, along with lemon juice, salt and pectin.
• Bring to a boil and add sugar.
• Return to a hard boil and boil for 2 minutes.
• Ladle into jars. Wipe rims and add flats and rings to finger tight.
• Process in hot water bath for 10 minutes.

Notes

Tip:  When jam has cooled enough to handle, shake jars once or twice a day to distribute vegetables throughout the jam.