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Jalapeno Drip Jam

Looking for a way to use some of those summer jalapenos? This recipe gives you a versatile jam to use in other recipes. The drip jam goes great over cream cheese, on top of burgers and fish! Jam will store in a sealed container in the refrigerator.

Prep Time: 10 Minutes | Cook Time: 45 Minutes


  • 4 tbsp (1/2 stick) unsalted butter

  • 2/3 cup finely chopped onion (about 1/2 a large onion or one small onion)

  • 1 cup packed light brown sugar

  • 1/2 cup diced roasted jalapeno peppers (about 4-6 peppers)

  • 2 Tbsp stone ground mustard (I used Honey Dijon, since it's what I had on hand)


  1. For roasting the peppers, I cut the tops off, slice them in half and scooped out the rind and seeds (if you like it REALLY spicy, leave some of this in there).  Lay them face down on baking sheet and broil in the oven for 6-8 minutes, until tender (I keep a close eye on mine).  Once tender, chop. 

  2. Melt butter in a medium saucepan over medium heat (butter melts fast if you go ahead and cut up in pieces, instead of one chunk.....I didn't learn this for a long time)

  3. Add onion and cook for about 6 minutes or until tender, stirring occasionally

  4. Stir in brown sugar, peppers, and mustard.  Cook and stir until bubbly.

  5. Reduce heat and simmer for 30 minutes or until mixture is thick enough to coat the back of a spoon (should be like a jam)

  6. Store in a covered container in the refrigerator and stir well before using.


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