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Apricot Jalapeño Jam
4.2 from 112 votes

Apricot Jalapeño Jam

Apricot Jalapeño Jam blends the sweetness of fresh apricots with the heat of sliced jalapeño peppers, balanced by lemon juice and sugar, cooked to a thick consistency and preserved in sterilized jars. The jam offers a spicy-sweet flavor suitable for spreading or glazing.

Prep Time
15 mins
Cook Time
20 mins
Servings: 4 cups
Course: Appetizer, Condiments
Cuisine: American

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

    Cup of Yum
  1. Prepare your canner, sterilize your jars and lids. You will need about 8 half pint jars.
  2. Wash the apricots, then halve them, remove the pits, and chop into 1 inch pieces. I don't peel my apricots.
  3. 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.
  4. 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.
  5. Return the pot to the stove, bring to a full rolling boil again, and boil for 1 minute. Add the jalapeños to the pot.
  6. 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.)
  7. 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.
  8. 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.