Newsflash
Low-acid additions can make your jams and jellies unsafe—Here’s why:
Low-acid additions can make your jams and jellies unsafe—Here’s why:
When it comes to home canning, safety is more important than flavor. Adding low-acid ingredients—such as jalapeños (and even pickled jalapenos) or other low acid ingredients—to jams or jellies that haven’t been tested with them can make the final pH unpredictable. These types of changes could raise the pH to a level where harmful bacteria can grow. While sugar in large amounts can help slow microbial growth, safe preservation depends on the exact ratio of fruit to sugar to low acid ingredients and sometimes added acid. Without a tested recipe that accounts for the peppers, there’s no guarantee the product will be safe for shelf storage.
When canning, it is essential to use only recipes that have been scientifically tested and validated for safety. Below are two pepper jelly/jam recipes that meet these standards.
https://nchfp.uga.edu/how/make-jam-jelly/jellies/mayhaw-pepper-jelly-pectin/
https://enewsletters.k-state.edu/youaskedit/2017/08/15/peach-jalapeno-jam/
Please note: do not substitute the type of fruit in these recipes, as safety testing has not been conducted for variations.
A safe way to add extra flavor to your jams and jellies is by incorporating a small amount (1 teaspoon or less) of herbs or other flavorings into a tested fruit recipe. For example, basil can be added to strawberry jam, or vanilla to cherry jelly, without compromising safety. For more safe substitutions, please check out this guide: https://www.ndsu.edu/agriculture/sites/default/files/2024-03/fn2102.pdf
August 2025