spicy jam
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Summer calls for spicy jam! This recipe has a surprising replacement for pectin…

You’ll want to keep a jar of this spicy jam in your fridge at all times!

Jam is summertime in a jar, and this recipe packs in the fresh summer flavor! It’ll blow any store-bought jam out of the water. Plus—it’s got a little kick to it.

Sue McConnell is just the lady we wanted to learn from. She always keeps a jar of fresh, homemade jam in her fridge, and this recipe is one of her very favorites.

Sue’s spicy jalapeno jam is loaded with blueberries, apples, a squeeze of fresh lemon, cherries, and jalapenos. The jalapeno adds just the right amount of spice, but Sue promises it’s not too hot.

Sue’s recipe doesn’t have one ingredient found in most jams and jellies: pectin. Apples are used in its place as a natural alternative! Grated apple peels contain enough pectin in their skin to thicken up your jam.


Sue’s Spicy Jam

Recipe by Sue McConnell


  • 2 cups blueberries
  • 1 cup sweet cherries (frozen)
  • ½ cup water
  • 3 jalapeno peppers, diced (seeds and all!)
  • ½ lemon
  • 3 ½ cups sugar
  • ½ of an apple, shredded
  • Pinch of salt


  1. Combine all ingredients together in the pot.
  2. Bring to a boil. Boil for 10 minutes.
  3. Take off the stove and blend. Return to the stove to cook. Boil for another 5-8 minutes.
  4. Pour in small jars. Makes 4 8 oz. jars.

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