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  • 6 Thomas’® Original English Muffins
  • 2 green bell peppers
  • 10 jalapeños peppers
  • 5 cups sugar
  • 1 ½ cups white wine vinegar
  • ½ tsp salt
  • juice from 1 lemon
  • 2 tbsp butter
  • 1 packet fruit pectin
  • mason jars
  • pepper jack cheese
  • turkey baon
  • pico de gallo
  • fresh jalapeños, sliced


  1. Remove seeds from green peppers and jalapeños peppers. Finely chop peppers in a food processor.
  2. Add chopped peppers to a large pot with sugar, vinegar, salt, lemon juice and butter.
  3. Bring to a boil over high heat and stir in liquid fruit pectin.
  4. Stir for one minute and then with a ladle, fill clean mason jars.
  5. Process jars for 10 minutes in a boiling water canner.
  6. Refrigerate for 1 day.
  7. Preheat oven to 375°F and split English muffins with hands or a fork on a baking sheet. Toast for 5-7 minutes until golden brown.
  8. On an English muffin, spread with jalapeño jam, add a slice of pepper jack cheese, turkey bacon, a spoonful of pico de gallo and fresh sliced jalapeños for a spicy treat!

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