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About 7 (1-cup) jars or 112 servings, 1 Tbsp. each
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Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
For extra heat, do not discard all of the seeds from the jalapeno peppers.
Prepare using one of the following flavor options: Substitute serrano peppers for the jalapeno peppers OR substitute 1 Tbsp. crushed red pepper for the jalapeno pepper seeds OR substitute white vinegar for the cider vinegar.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It set beautifully and tastes delicious! I made with 3 hot thai peppers instead of jalapeno peppers, and I could have used even more thai peppers to make it hotter still. Will definitely make again.
Technically this recipe could be classified as a jam because of the pieces of pepper it contains, but when is the last time you heard "Pepper Jam" Give Kraft a break this is a wonderful recipe. I make mine with less peppers so it has a more jelly appearance. By a jelly maker of 25 years!
Kinda sad that Kraft foods doesn't know the difference between Jelly and Jam