Apricot Jalapeño Jam
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4 cups
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Course
Appetizer, Condiments
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Cuisine
American
Apricot Jalapeño Jam
Description
This jam recipe begins by chopping apricots and combining them with fruit pectin, then cooking the mixture until softened and slightly blended. An immersion blender breaks down fruit chunks to the preferred consistency before returning the pot to a boil. Jalapeños are added to provide heat and flavor contrast.
The addition of sugar and lemon juice helps to set the jam and balance the spicy and sweet notes. The mixture boils for several minutes to achieve the correct thickness, then is poured into sterilized half-pint jars with appropriate headspace for sealing and preservation.
Once canned and cooled, the jam has a bright, fruity taste with a gentle jalapeño bite that can complement savory dishes, cheeses, or breakfast items. The recipe requires sterilized jars to ensure safe storage.
Patience is required as jam may take up to two weeks to fully set, so planning ahead is recommended for best texture.
Ingredients
- 2 pounds apricot whole, 900 grams, about 10 large
- 1/4 cup lemon juice 57 grams
- 6 cups 1350 grams sugar
- 1 envelope 2 ounces or 56 grams Sure Jell fruit pectin
- 3 jalapeno pepper thinly sliced, seeds and all
Instructions
- Prepare your canner, sterilize your jars and lids. You will need about 8 half pint jars.
- Wash the apricots, then halve them, remove the pits, and chop into 1 inch pieces. I don't peel my apricots.
- Put the apricots and the fruit pectin in a large, heavy, non-reactive pan. Bring the pot to a boil, stirring well to dissolve the pectin and encourage the apricots to soften and release their juices.
- Remove the pot from the heat and use an immersion blender to break down the chunks of fruit. Do this CAREFULLY because the mixture is extremely hot. Avoid splattering on your skin.
- Return the pot to the stove, bring to a full rolling boil again, and boil for 1 minute. Add the jalapeños to the pot.
- Add the sugar and lemon juice into the pot, stirring constantly to dissolve the sugar. Bring the mixture back to a full rolling boil, stirring constantly, and let it boil fully for 4 minutes (set a timer.)
- Fill your sterile jars with the hot jam, allowing 1/4 inch free space at the top, and wipe down the rims. Screw on the caps to finger tight.
- Process in your hot water canning bath for 10 minutes.
Notes
- Jam may require up to two weeks to reach full gel consistency after canning.
- Use sterilized jars and lids to ensure safe preservation.
- Slice jalapeños thinly with seeds included for full heat and flavor.
- Exercise caution when blending hot jam to avoid burns.
User Reviews
Overall Rating
4.2
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