Jalapenos are notorious for their fiery flavors. They have a lot of heat, and depending on your spice tolerance, jalapenos can be satisfyingly hot or unbearably fiery. We all know that all things produce a chemical reaction when exposed to heat. The same goes for Jalapenos. Roasting jalapenos over a fire produces beautiful, chemical reactions. The fires actually mellow the spiciness of the jalapenos by breaking down their capsaicin. As an effect, roasted jalapenos develop a mellow, sweet, and smoky flavor. So, whenever you want to enjoy sweet jalapenos but can’t tolerate their heat, then fight the jalapeno’s heat with fire.
Roasted Jalapeno Jam Trivia
- Jalapenos are one of the most important crops in Texas, it became the State Pepper on May 10, 1995.
- Jalapeno peppers were originally cultivated in Mexico for thousands of years. Jalapeno varieties include Nadapeno, Lemon Spice, and Orange Spice.
- The ancient Aztec people used Jalapenos for consumption and dried them for their rituals.
Roasted Jalapeno Jam Buying Guide
Roasted jalapeno jam can be purchased in grocery stores, department stores, or even online. However, check the label to identify the ingredients used in the production. Commercially produced raspberry jam contains preservatives, chemicals, and additives that can harm a person’s health.
If you want to purchase homemade, natural, or artisan-made products, then check your local farmer’s markets or check the nearest artisan food stalls available in your area.
Roasted Jalapeno Jam Production & Farming in Texas
It’s not a surprise Jalapenos can be grown anywhere in the Lone Star State. After all, it’s Texas’ official State Pepper. Jalapeno peppers can be planted from seeds, but they must be first grown indoors. When growing jalapeno indoors, it’s helpful to use seedling heating to accelerate germination. Most of the time, the jalapeno planting season spans from January to March in the United States, but planting season varies in Texas. Planting Jalapenos in Central Texas is best during Mid-march through Mid-July.
Preservatives and Chemicals
Jams, jellies, and preserves are made with four basic ingredients: fruit, pectin, acid, and sugar.
Fruit or vegetable is the base for any jams, jellies, or preserves. It is essential to use firm and ripe fruit for jams as over-ripe fruits will result in a liquidy set. Meanwhile, an under-ripe fruit will have fewer juices and under-developed flavors. Taste the fruits first before using them on your jam.
Pectin is essential to achieve the gel-like consistency of the jam. In simpler terms, pectin is necessary to set the jam. It is important to know the difference between pectin and gelatin. Pectin is a natural starchy substance usually found in fruits while gelatin is derived from animals. Certain types of fruits have different pectin levels. Strawberries, blueberries, and peaches are low in pectin meanwhile blackberries, currants, cranberries, and eastern concord grapes have a high pectin content.
Sugar is another essential ingredient in jams, jellies, and preserves. While people think sugar is just a sweetener, it is much more than that. Sugar is essential in retaining the shape and texture of the fruit. In the case of low-sugar jams, they have a shorter shelf-life because of their consistency. Low-sugar jams should also be paired with low-sugar pectin to successfully achieve the texture. Otherwise, the unsuccessful chemical reaction would result in a less desirable texture.
Citric acid, malic acid, and tartaric acid are commonly used in jams and jellies. Acids are essential to bind and form the pectin. Most people can easily purchase powdered forms of acid, but the acid of lemon juice or other citrus fruits would suffice.
Jams, jellies, preserves, and marmalades require highly sanitized and extensive procedures to preserve the shelf-life of the food products and maintain food safety.
Roasted jalapeno jams are less firm than jalapeno jellies but both contain pectin, sugars, and fruits. In this case, the canning method or the boiling water bath is the most reliable food packaging method.
Check the jars for any cracks, chipped areas, and even mold. Once you find these irregularities, immediately discard the jars instead of repairing or saving them. Remember that the consumers’ food safety is the top priority.
Boil the jars in hot water and let them cool for a while. Ladle the roasted jalapeno jam leaving 1-inch headspace otherwise, the jar will crack or explode. Place the magnetic lids and metal rings tightly, ensuring that no air enters the mixture and close tightly. Return the jar with the jam mixture into the boiling water for 5 more minutes.
Let the jars cool down for 24 hours and store in a cool place, away from the sun for up to a year.
Enjoying Roasted Jalapeno Jam
We’ve raved about the full flavors of roasted jalapeno jam. There’s just nothing subtle about it, and its bold flavors deserve to be celebrated. Let’s start with the basics. Roasted Jalapeno jam is a great addition to a charcuterie board or a grazing table. It can be spread to plain crackers, topped with cream cheese and some deli cuts. Elevate your grilled beef or pork by making a basting mix with the roasted jalapeno jam as the main ingredient. It will give you a flavor bomb of sweet, salty, and tangy flavors.
Properly storing either commercially-produced or homemade roasted jalapeno jam will determine how long you can keep the flavor quality and shelf-life. All unopened artisan-made jams should be stored in a cool, dark place, and should be consumed within a year. although, you can consume it for a maximum of three to six months to enjoy the flavors as time will modify the flavors, colors, and textures of the jam.
Once opened, always refrigerate the roasted jalapeno jam and consume it within two to three weeks since the jams will deteriorate faster once opened and exposed to varying temperatures.
Always check for signs of spoilage before eating the jam. Those with mold or yeast growth in the lids or the glass wall and having fermented or yeasty odors should be immediately discarded.
ROASTED JALAPENO JAM
1 cup roasted red peppers from 4 medium-sized jalapenos (8-9, if small)
1 medium eggplant
3 tbs tomato paste
1 tsp salt
2 tsp brown sugar
1/2 cup olive oil
- Roast the jalapeno peppers uncovered in a 450-degree oven. Turn once or twice to broil evenly on all sides.
- Make a few cuts with a knife on the eggplant, and roast it whole with the red peppers until it becomes fork-tender.
- Put the jalapeno peppers in a bowl and cover with plastic wrap; let stand for 30 minutes.
- Peel the red jalapeno peppers and eggplant.
- Put peppers and eggplant in the food processor and pulse just a few times. It’s important to have a chunky consistency. Alternatively, mash by hand with a potato masher.
- Put the mashed jalapeno peppers and eggplant with the rest of the ingredients in a deep pan, and cook over medium heat for 10-15 minutes, stirring constantly.
- Let cool completely, and then adjust seasoning.