Sweet Jalapeno Texas Preserves
Hot and sweet. Just like the girl I met in San Antonio so many years ago, this sweet jalapeno preserves will have you dancin' like a cowboy!
Hot and sweet. Just like the girl I met in San Antonio so many years ago, this sweet jalapeno preserves will have you dancin' like a cowboy!
- Carbohydrate 151.461116500244 g
- Cholesterol 0 mg
- Fat 0.0532325000025536 g
- Fiber 0.294295005736236 g
- Protein 0.194431000056448 g
- Saturated Fat 0.0178185000004536 g
- Serving Size 1 1 Serving (352g)
- Sodium 0.90045000008736 mg
- Sugar 151.166821494508 g
- Trans Fat 0.0154940000007728 g
- Calories 588 calories
Step-by-step
- Slice Jalapenos into thin slices and dice the onions. ( I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE!) If you are sensitive to capcasin, remove the seeds and membranes, reducing the heat.
- Place jalapenos in pan with the water and vinegar. It doesn't take much vinegar/water, because the peppers will make a LOT of water on their own. Bring the mixture to a boil then cover and reduce heat to low. Simmer unitl tender (about 10-20 minutes.) Remove the lid from the pan carefully and do not breath fumes. Pour off most of the water and vinegar. Or, you can dip out the peppers with a slotted spoon, then pour the water/vinegar down the drain. Return the peppers back to the original pot.
- (slowly) Add the sugar and spices, bring to soft candy-like temperature to completely disolve the sugar. (this will take some time, and you want to bring the temp up gradually, stirring only occassionally). Use a candy thermometer.
- Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on loosely. Don't use cold jarsthey will likely crack when the hot mixture is poured into them. Jars should be filled while still hot from sterilizing in boiling water.
- Tighten the rings, once the jars are completely cooled. As they cool, you will hear each jar lid make a little "plink" as the lid is pulled down in toward the mixture. If you don't hear or see this happen it did not seal, and the contents of that jar will have to be reheated, poured back into the hot jar and resealed - or eaten right away.
- Place sealed jars of Sweet Hot Jalapenos on shelf for about 1-2 weeks to 'cure' before opening and using. You can eat it sooner, but it just won't be as good.
Processing four pounds of chili peppers requires strict adherence to safety protocols, primarily because volatile capsaicin compounds aerosolize easily under heat. Always wear nitrile or rubber gloves during slicing. Removing internal ribs and seeds reduces total heat output significantly, though leaving them intact preserves maximum capsaicin load. Boiling the sliced peppers with a minimal volume of water and vinegar breaks down cell walls without washing away too much soluble matter. Drain excess liquid thoroughly before introducing sugar, otherwise the jam will fail to thicken properly.
Gradual heating dissolves six cups of sugar without scorching the bottom of the pan. Monitor the temperature using a candy thermometer until the mixture reaches a soft candy stage. Pour the boiling product into pre-heated, sterilized glass jars while maintaining a quarter-inch of headspace. Glass heated in a boiling water bath prevents thermal shock cracking. Allow sealed jars to cure on a pantry shelf for two full weeks before opening, which mellows the raw edge of the vinegar and distributes the spice evenly through the thick syrup.
