Apr 22

A lot of guys like to cook.  I like to cook.  There is nothing wrong with a guy cooking, especially when he cooks something that ROCKS!  I like cooking with heat… and I don’t mean on the stove.  I like peppers.  Hot peppers of all kinds; jalapenos, habaneros, serranos, green chilies, red chilies, yellow chilies.  I usually grow peppers over the summer to can or dehydrate to have on hand for cooking spicy food.

My love of spicy has been passed on to my two sons.  I guess my constant talk of, “real men like it hot,” and “only wimps don’t like spicy food” has probably helped develop this taste.  I think they are afraid to not like things a little spicy.  They will try about anything, and hardly ever admit that something is too much (although they aren’t afraid to ask for milk while testing.)

My wife has even developed, to a lesser degree, a tolerance for my cooking.  She, however, isn’t afraid to tell me something is too much.  She’s such a girl.

I’m always trying new recipes and new takes on old recipes to spice them up.  I decided that I need to document some of them here to share with fellow lovers of all things spicy.  I’ll throw an occasional recipe into the Happy Stinking Joy mix from time to time, only if I think they are worthy.     Some will be pretty simple, and some will take some time and effort.  I try to make things mild enough that the wife will eat them, yet with enough heat to make it worth my while.  I hope some of you try these out, and let me know what you think!

To start it off, I’ll go with a recipe I made over this past weekend.  We went to a farmer’s market and picked up some jams made with hot peppers.  We bought some strawberry/jalapeno jam and some peach/habanero jam.  $4.00 for like an 8oz jar.  Pricey!  So, I figured I’d make some on my own.  I’m guessing the overall cost is about 1/2 of buying it at the farmer’s market.  A little more work that driving to the market, and you end up with more than a bottle or two, but this stuff will last like a year if you can it properly.

Please read the whole thing through before trying this recipe.  I’m not a professional recipe writer, and things may be a little out of order.  I’d hate for anyone to start and then figure out that there was something they were supposed to do before they get to a certain point.

Good luck!

Adventurer Rich’s Pear/Jalapeno Jam

What you’re going to need:

*6 medium jalapenos (approximate)

*4 pears (approximate) [pears + jalapenos need to yield 4 cups uncooked]

*1 Tbs margarine or butter

*1/4 cup lemon juice

*7 1/2 cups sugar

*1 3oz pouch liquid Certo


*1/2 pint or 1/4 pint jars with rims and lids, sterilized

Now, the first thing you’re going to want to do is chop up pear and jalapenos.  Peel and core the pears, and chop the jalapenos.




I cut up the pears and jalapenos with knife and then dice them.  I use one of those fancy choppers that you can get in the infomercials… you know, you stick the stuff in and then pound on the top of it to dice the contents.  You want pretty close to exactly 4 cups of diced pears and peppers.  If you want it a little hotter, add more jalapenos and less pears.  If you want it a little milder, go to a different website.  I removed the seeds and white membrane from the jalapenos (to make the wife happy), but if I were to make this again, I would leave them in to add more heat.  Once they chunks are the size you think you would like in your jam, throw them in a pot on the stove.




Add the sugar and lemon juice and throw the slap of butter or margarine on top; the fat helps prevent the mixture from forming an undesirable foam on top… and fat just makes everything a little better.  Most hot pepper jellies and jams call for vinegar (and even pickled peppers), and many people like the certain tanginess that vinegar adds.   I like the vinegar flavored jams and jellies too, but with this recipe, I wanted the fruitiness of the pear and jalapeno to be the centerpiece of the taste… thus the lemon juice as an acid instead of vinegar.  Look at me, I’m writing like I know what in the hell I’m talking about!  Don’t be mislead… I’m as confused as ever.

Once you have everything in the pot, turn the heat up to medium on the burner and bring the works to a rolling boil.  A “rolling boil” means that the mixture’s boiling can’t be stopped by you stirring it.  Speaking of stirring, you want to stir this pretty constantly.  Sugar burns very easily.  Speaking of sugar… that crap gets very hot.  As soon as the sugar is melted, I’m pretty sure it is about temperature of the center of the earth.  Once it boils, I’m guessing it would make the surface of the sun feel like a day at the beach in Canada.  In other words, don’t touch the hot sugar.  Seriously.  You’ll be sorry (I was).




Once you have that rolling boil, it’s time to add the fruit pectin.  For this recipe, I recommend (’cause it’s what I used… and it worked) Certo Liquid Pectin.  One three ounce pouch is just right for this recipe.  The cool thing is, I bought a box of the stuff, and there were two pouches, so I have an extra pouch to make something else.




Once the pectin is added, bring back to a boil and boil for as close to exactly 1 minute as possible (stirring constantly).  I’m guessing that if you don’t boil it long enough, you’ll have syrup instead of jam, and if you boil it too long, it will be more like rock candy; both of which are great ideas, just not for this recipe.




Now it’s time to fill your sterilized canning jars.  Remember, this crap is HOT!  Be careful.  If you get it on your hand, you will cry like a little girl (I did), and the pain will last FOREVER!  Fill the jars to about 1/4 inch of the top.  If you get some of the mixture on the lip of the lid (which you will), wipe it away.  You want the lip clean to ensure a proper seal and prevent icky stuff from getting in.




Alrighty, now it’s time to put the lids and rims on.  Again, make sure the lips and threads of the jars are clean.  Keeping the lids in hot warrm until you are ready to place them on the jars is a good idea.  Why?  Who knows.  It’s just a good idea.




Now the jars are ready to go into the canner (which should be filled with boiling water).  Make sure there is enough water to completely cover all of your jars.




Lower the jars into the water, place the lid on the canner, and boil those bad boys for 10 minutes.




Remove the jars from the canner and set them on a dishtowel on a counter to let them cool.  If they are canned properly, the lids should pop down and not pop back up when you push on them.  It jam may have to cool quite awhile before the lids don’t pop back up.  If you have a jar or two that the lids refuse to seal on, that’s ok; those just need to go in the fridge and be the first ones you eat.

Once the jars are sealed, place them in a cool, dark place and you can store them for up-to about a year (but I doubt they will last that long… ’cause you’re gonna eat this slop up way before a year).

Once of my families favorite way to eat this stuff is on cracker with cream cheese.




You know what’s really cool?  Not only do the flavors of the pears and jalapenos compliment each other nicely, and the mild heat of the jalapenos make this a solid spread for pepper-heads… but the jam looks kind of like something you might clear from the back of your throat!  Now, that’s a jam a any real man would be proud to eat!



45 Responses to “A Manly Recipe: Pear/Jalapeno Jam”

  1. Lee Says:

    Man, that sounds like alot of work. Cant you just send me some. Does sound good.

  2. Adventurer Rich Says:

    Dude, it took like a couple of hours on a Saturday afternoon. Hardly any work at all. I think it took me longer to take the pictures and write the blog than it did to actually make it :)

  3. Monica Says:

    I love your since of humor this receipe sound so good> I’m on my way to the store to but the things I need. A friend has a pear tree that was full of pears. A cook myself don’t like to waste so I ran thru your receipe and I can’t wait to try it. Thanks I’ll let you know how it came out.

  4. Adventurer Rich Says:

    I hope it turns out good for you, Monica. It really is a good jam. My wife doesn’t usually like spicy stuff too much, but she loves this mild jam :)

  5. Basketcase Says:

    This recipe sounds great and I will try it tomorrow, I have an abundance of pears this year. The best thing of all was your writing, I had the best time reading your site and it made me laugh. Thanks for your insight into cooking

  6. Adventurer Rich Says:

    Basketcase, let me know what you think of it if you try it! I just made another batch, but this time I used white peaches and left the seeds/membranes in a couple of the jalapenos. It was considerably hotter, which I liked. I know the way I laid out the recipe doesn’t exactly make it easy to print out and put in your recipe box… but I’m glad you enjoyed reading it :)

  7. Basketcase Says:

    Well, I just finished my first batch, Oh my gosh is it good. I doubled the jalapenos and left in the seeds because we like it hot. It was’ nt too hot, just right, I guess because my peppers were small. I like your idea of trying different fruit. I have lots of tame gooseberries in the freezer, I may try that later. Thanks again. Keep up the entertaining work.

  8. Nancy Says:

    Tony and I bought some apple jalapeno jam when we were in the mountains last year. Neither of us can take too much heat, but that blend had tons of flavor without making us scream for antacids.

  9. Adventurer Rich Says:

    Basketcase… glad you liked it! Messing around with the kind of fruit (and peppers) makes this fun. I just made a blackberry/habanero jam that ROCKED :)

    Nancy… the recipe as I have it above is really mild and I think you and Tony would like it. It doesn’t have the pickled-jalapeno taste of most pepper jams (although I recently made a traditional “pepper jam” with some green, red, and tabasco peppers that I grew this year and it is out-of-sight… although on the spicy side :) )

  10. Basketcase Says:

    Just got a 5 gallon bucket of green peppers, do you have any unusual recipes to help use these up. I have already made a pepper relish. Thanks

  11. Adventurer Rich Says:


    I wish I had a cool recipe for green peppers, but I do not. I usually cut the greens into slices and freeze them for when I need them (they freeze extremely well, and work great out of the freezer for fajitas, casseroles, and other recipes that call for diced or sliced peppers). I did make a recent pepper jam, but I pretty much followed the recipe from inside a box of Certo pectin. I believe it’s under the “jam” section, and it calls for like a green pepper and a red pepper and some jalapenos. I used a couple of small green peppers and a large blush pepper from my garden… and I made up the rest of the 3 or 4 cups of dices peppers with tabasco peppers (again, from my garden) instead of the jalapenos. It ROCKS… but it is one of the vinegar-tainted pepper jams. I prefer the mild taste of the pepper jams without the vinegar or too much lemon/lime juice. If I were you, I’d cut and freeze most of the peppers for later use and make my own pepper jam with the remaining green peppers and a vast array of hot peppers, and follow close to the “pear/jalapeno” recipe that is listed above. I bet it would be peppery-goodness :) Please let me know what you end up doing!

  12. Basketcase Says:

    I made a type of bruchetta topping last night. I roasted some of the red and green peppers and then added chopped onion, garlic, jalapeno chopped fine, sea salt, olive oil and a good splash of balsamic vinegar then let it chill over night. I served in on rosemary/lemon toast squares. It was a hit. I thought I could find a recipe on maybe canning something like that but so far have not found one. You can buy jarred roasted red peppers so why couldn’t you just can them with out the seasonings and use the oil and vinegar? Any ideas other wise I will just freeze them for later.

  13. Adventurer Rich Says:

    Roasted peppers… oh yes. I forgot. Thanks for reminding me :) I LOVE roasted peppers. Roasted pepper between two slices of toast with a little olive oil and garlic is the bomb… especially if you throw some grilled portabella mushroom on there. One of my favorite non-meat sandwiches… well, that and a grilled eggplant sandwich. I always roast and freeze the Anaheim and Hungarian peppers (diced in small bags to use in place of canned “green chili”… hotter, and just better). I’m guessing the reason for no canning recipes is the lack of acid content. If there isn’t enough acid in the canned product, there s always a chance of botulism. You can usually remedy this by adding some lemon or lime juice, but that may take away from the flavor of the peppers. Freezing doesn’t give you as long of a shelf life… but it usually gives you enough :) Thanks for sharing, Basketcase!

  14. Learner9 Says:

    Loved your blog! Going to try this pear and jalopeno recipe but would like you to consider writing more of your “manly” recipes!

  15. Adventurer Rich Says:

    Thanks, Learner9! With the harvest of my extremely small garden approaching, I will definitely keep more recipes in mind :)

  16. Holly/ShelfReliance Says:

    This Jelly is THE BOMB! Just finished a batch after finding your site while searching recipes for Japapeno’s and Pears. This is definitely a winner. Not to sound like wimp or anything…I know this is a manly site….but might want to warn the ladies, at least, to wear gloves when handling the Jalapenos–I cried like a baby quite a few years ago on that learning curve!!

    Thanks for posting this!

  17. Adventurer Rich Says:

    Holly, thanks for reading… and for the warning on the jalapenos! Yeah, that pepper juice on your skin does not so easily wash off! You will think it is washed off, until you go to take your contacts out… or go to the bathroom (guys, this particularly pertains to you). Also, be mindful when you are cooking the jalapenos. The steam coming out of the pot can make your eyes water and your skin tingle… and not necessarily tingle in a good way…

  18. Lael Ortega Says:

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  19. Adventurer Rich Says:

    Thanks, Lael… I’m not in the medical field, and I highly doubt many people who read anything on my blog have anything to do with the medical field, but a comment is a comment… even if it is completely irrelevant spam…

  20. Tricia Says:

    Adventurer Rich:

    So, I have a pear tree that is dropping fruit like crazy. This is the first recipe that looked great! I originally was looking for habanero/pear….but will just replace the jalapenos with habanero. (More than likely a few less).

    Here’s to my first attempt!! Thank you!

  21. Adventurer Rich Says:

    Tricia, I really like this recipe, but it’s not quite hot enough for me. Using habaneros would be KILLER :) Hope it works well for you!

  22. Holly/Shelf Reliance Says:

    Well, I have returned to make this awesome jelly again this year. It will become a tradition, since it turned out so amazing. I’ll use an extra jalapeno or two–not sure I’m brave enough for the habanero’s. BTW, Comment #19 in response to comment #18 made me LOL for real. Thanks again for sharing the recipe!

  23. Nancy Says:

    Well I’m gonna make some on Sunday. We have about 50# of pears that need attention, I’ll let you know how it turns out. It sounds amazing, I’m sure the hubby will love it!!

  24. Adventurer Rich Says:

    Glad you’re back to try it again, Holly! As opposed to the griping that makes up the majority of posts on this blog, this post was fun to write AND I’m finding it provides something useful. I’d like to write more posts like this, but the time involved bordered on atrocious. Once I free up some more time in my life, I may add some more fun recipes :)

    Nancy, I hope you enjoy it! Let me know :)

  25. Connie Says:

    Rich, I have a jar of chopped jalapeno’s. How much would I need??? I was just gifted a bunch of pears and this sounds really good!!

  26. Adventurer Rich Says:

    Connie, I’ve always used fresh peppers, so I’m not really sure of how much you would need of peppers from a jar. I think it is going to depend if the jalapenos are pickled or not (vinegar in the mix). If the peppers you have do not contain vinegar, I’d say you could use up to a cup (probably more like 3/4 cup if you are afraid of it getting too spicy). If they are pickled, I’d probably stick to more like 1/2 cup. Pickled jalapenos would be good, but they are going to give the jam more of a classic “pepper jelly” flavor (which isn’t a bad thing, just a little different from the “fresh” taste this recipe usually creates). Either way, as long as your combined peppers and pears total 4 cups before cooking, you should be fine. Good luck!

  27. Rhonda R. Says:

    I came across your blog while searching for a hot pepper pear jelly recipe. I raise many peppers and have been making hot pepper jellies for about 4 years now, including green pepper (no heat for the weenies who don’t like the spicy), jalepeno, red hot chili pepper, and habanero jellies. This year I started getting more creative and made a mango habanero jelly that is awesome and also have used peaches and pomegranates with the chilies and jalepenos. I was given pears today and have a few jalepenos left and will be trying your recipe. I can’t wait to try it.

  28. Adventurer Rich Says:

    Rhonda, WOW! A fellow pepper-head! I hope you like the recipe and wish you luck in all of your pepper-utilizing endeavors :)

  29. judy m. Says:

    Wondering if I can cut back on the sugar, first batch in the canner with the 71/2 cups sugar, just don’t know if it will set up??? Thanks!

  30. Adventurer Rich Says:

    Judy, I don’t know about cutting back on the sugar. I came up with this recipe by mixing and matching a couple of other recipes for jams I had. The amount of sugar was the same in both. I have made this recipe several times and haven’t ever had issues with setting, and the amount of sugar is always the ingredient I try to be the most precise with.

  31. Perry Says:

    LOVE this. Have to have it now, so we are going to make it again. It is superb with crisp fried cornbread.

  32. Patti Says:

    love this! Made it last year, ran out way too soon, it really IS great on crisp fried cornbread. getting ready to make some to go with the preserves I just made. my question, have followed your recipe word for word. It doesn’t seem to “set” all the way. any one else have an issue with that?
    Thanks so much.

  33. Adventurer Rich Says:

    Perry & Patty, I’m really glad you both like the recipe. It’s definitely one of my favs as well.

    Patty, if you are using the same pectin as in the recipe, it should set just fine. The only thing I can think of is cook time. You really want to let it boil for as exactly-a-minute as possible. Too little boiling may cause it to be a bit runny, I believe. Too much and you have taffy :) So, I guess, error on the side of going a few seconds too long with the boiling.

  34. LayDK8 Says:

    Hear! Hear! Love the humor in this! And I’ve canned before so, but, thanks for the tips. My neighbor blessed the groom and I with some pears and mentioned that her daughter wanted Pear Pepper Jelly. Huummmmm, sounded like a plan. Here’s your recipe and our plan came together!!!!
    Yes, I’m wimpy, so we had to compromise on the heat level.
    Years later Dude, this recipe is still getting hits. Ya gotta love google and tried and true.
    We have more pears, so alias, this will not be our last batch. Peaches my be added next, since we live in a Peach Zone.

  35. Debbins Says:

    I bought some pear/jalapeno jam and it was delicious! Now, I bought fifty pounds of pears and have to find ways to use them. This is just the ticket!! Can’t wait to make it!

  36. Vik Says:

    My first time canning anything! This recipe seemed so easy to follow ! ( bonus)
    Okay so I made it-have two pear trees and happen to love anything jalapeno jelly!
    I wonder what I did wrong? Why is the fruit floating to the top? hmmmm
    sure smells good though!
    Thanks for the entertaining recipe

  37. Adventurer Rich Says:

    LayDK8, thanks for visiting, and I’m glad you liked the recipe!

    Debbins, I hope it turned out great for you!

    Vik, I don’t think anything probably went wrong. I have had the fruit and peppers settle toward the top when I have made it too. The finer I cut the fruit, the less of a problem it seems to be. Also, I usually take them out of the canner and place then upside down for the first hour or so and then turn them right side up (this seems to help a bit). The nice thing is, it’s more of a jam than a jelly, so don’t be afraid to stir it to mix everything together once you open it. Glad the recipe entertained you: that was my prime objective :)

  38. Aimee V Says:

    I’m guessing any variety of hot pepper would work in place of the jalapeno? I have peter peppers, thought the color would be nice…and they don’t lack in the heat department.

  39. SomeLikeItHot Says:

    This is Splendiferous! I did use a lot more Jalapeno’s since we are addicted to the burn, and this turned out awesome. Thanks for sharing your humor and your recipe. I giggled every time I referred to your instructions. I ate it on my morning English muffin, both plain and one side with peanut butter added. Now, I’m off to make some grilled bacon wrapped mammoth jalapenos filled with cream cheese and chipotle sausage!

  40. Amber Says:

    We just made this today and it turned great. Loved the humor…the only thing I did wrong was chopped my pears to big…next time I’ll know. Thanks soo much for sharing. Have had a pear tree for years…now I know what I can do with them:)

  41. Tina Says:

    Great recipe. I made it batch tonight and the only problems were, I didn’t see if there were any adjustments for altitude, so when the minute was up it was still soupy, so I cooked it until it was almost to jam stage. The second, and you were right, I am a New Mexican, so I used the seeds from the last pepper, and it was still pretty mild. Next time I’ll increase the seeds. It’s really yummy though! Thanks for sharing!

  42. Katherine Says:

    I made this for the first time two years ago and since everyone requests it. We even use it for my dad’s secret recipes at the restaurant!

  43. Cheree Says:

    I made this yesterday and loved it so much that today I tried it with roasted poblanos! (I also tried another jalapeño pear recipe using vinegar and we did not like it near as much). The poblanos taste awesome in it and it set up very well but I’m a little concerned–wondering if the roasting messed with the preserving. May just keep them in the fridge. We love pepper jellies over cream cheese and served with tortilla chips but I’m planning on serving at least the poblano pear jelly over plank-grilled brie. We have a huge garden and pear trees so I may keep messing with this and all kinds of peppers! Thanks for the recipe–this one’s going in the family cookbook!

  44. Cheree Says:

    I made this a few weeks ago–we have our own pears and peppers–and loved it so much that I’ve also tried it with roasted poblanos and habeneros. (I also tried another jalapeño pear recipe using vinegar and we did not like it near as much). The poblanos are good, too, but everyone agrees: the habeneros are awesome!! I really recommend trying them. (4 or 5 habeneros + 4 or 5 jalapeños–I seeded all and it still packs some heat!). And every batch set up nicely no matter how I messed with it. Thanks for the recipe–this one’s going in the family cookbook!

  45. Cynthia Kreymer Says:

    This recipe is AMAZING!!!! I am thinking of planting a pear tree now!!! I garden and grow my own peppers. THANK YOU!!!!!

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