Apricot Jalapeño Jam

apricot jalapeño jam with cheese and crackers on a white marble surface

Apricot Jalapeño Jam ~ it’s sweet, hot, sticky, and makes an insanely delicious appetizer with soft cheese and crackers. Do this hot pepper jam small batch refrigerator style, or can up a bunch to last you the year, it’s up to you.

Apricot Jalapeño Jam ~ a delicious appetizer with soft cheese and crackers.  Do this easy hot pepper jam as a small batch, refrigerator style, or can it. #easy #recipe #pectin #jars #appetizer #jalapeño #uses #spicy #canning #dip #nopectin #creamcheese

I’ve said it before, but peppers, in all their glorious variety, are my desert island ingredient.

Every year I wait patiently for summer fruit season to get here just so I can replenish my supply of all kinds of hot pepper jams and jellies. I have fun figuring out new and improved versions every year, and this season is kicking off with a spicy bang.

Serve this one the regular way, with a soft cheese like cream cheese, soft goat cheese, Brie, or, if you’re feeling like splurging, with a triple cream cheese like St. Andre. The high butterfat content makes a luxurious pairing with this sweet and spicy jam. But hot pepper jams and jellies aren’t only for the cheeseboard…use this one as a glaze for grilled meats and fish. Use it in your favorite bbq sauce recipe, dressings, marinades, or spoon it over ice cream. It takes turkey, grilled cheese, or pb&j sandwiches to a whole new level.

apricot jalapeño jam with cheese and crackers on a white marble surface

Apricot Jalapeño joins a whole family of hot pepper condiments on the blog, here are just a few to check out…

Rosé Wine Hot Pepper Jelly

~ another unique and gorgeous appetizer jelly made with jalapeños. I love to give it as gifts during the holidays.

Super Easy Hot Pepper Jelly

~ this one is the classic, combining bell and hot peppers for a pretty confetti appearance and great sweet/hot flavor.

Hot Pepper Honey

~ this stuff is killer on soft cheese, but I use it in dressings, marinades, and sauces, too, yum!

Habanero Nectarine Hot Pepper Jam

~ one to try if you can really stand the heat!

Hot Pepper Cranberry Jam

~ this is a must during the holidays.

apricot jalapeño jam with cheese and crackers on a white marble surface

It would be tough to pick a favorite hot pepper jam, but this one is definitely a top contender. Apricots have such an intensely sweet/tart flavor that goes exceptionally well with the heat of the jalapeños. Neither of the ingredients dominate, and they both add fierce flavor to this bold jam.

apricots and jalapenos

There is something so relaxing and downright therapeutic about making jams and jellies in the summer!

ladling hot apricot jalapeño jam into jars

To make small batch apricot jalapeño freezer jam ~

  • Simply ladle the hot jam into clean jars, let cool, then cap and refrigerate for up to 3 weeks, or freeze for up to a year. If freezing, be sure to leave at least 1/2 inch free space at the top to allow for expansion.

Apricot Jalapeño Jam in canning jars

To can this apricot jalapeño jam for longer storage ~

  • Ladle the hot jam into sterile canning jars, leaving 1/4 inch free headspace.
  • Wipe the rims, and then screw on the caps till you meet resistance, but not too tightly.
  • Boil in a hot water canner, completely covered with water,  for 10 minutes.
  • Cool and store.
  • I use Weck canning jars, from Germany, they’re functional and pretty enough to gift. I always fill a variety of sizes for each batch of jam that I make so that I have plenty of serving and gifting options.

Apricot Jalapeño Jam with cheese and crackers

To make this apricot jalapeño jam without added pectin ~

  • Pectin is not essential to making or canning jam, although jams and jellies without pectin are generally softer setting.
  • Just follow the recipe, omitting the pectin, then boil the jam for a longer period of time, until it thickens through evaporation. When I do this method I don’t add the jalapeños until later in the boiling process so they stay fresher.
  • Your jam needs to reach a temperature of 220F (104C)  Note: if you live in a higher elevation this temperature will be lower. Check the chart for your particular situation, here.
  • You can do a gel test to check if it’s ready: put a drop of hot jam on a plate that has been chilled in the freezer. Freeze the jam on the plate for one minute, then check, it should be set and the surface should wrinkle slightly when pushed. If not, boil longer.

A jar of apricot jalapeño jam with spoon

Grocery list ~

  • 2 lbs fresh apricots (for jam you don’t necessarily have to buy ultra ripe fruit. Just make sure they’re not super hard to the touch, and if they are, leave them out on the counter for a few days.
  • granulated sugar
  • 2 fresh lemons
  • 3 fresh jalapeño peppers
  • a box of Sure Jell dry pectin

*this recipe is adapted from the Ball Complete Book of Home Preserving

Apricot Jalapeño Jam with soft cheese and water crackers
3.99 from 55 votes

Apricot Jalapeño Jam

Apricot Jalapeño Jam ~ it's sweet, hot, sticky, and makes an insanely delicious appetizer with soft cheese and crackers.  Do this hot pepper jam as a small batch, refrigerator style, or can up a big batch to last you the year, it's up to you.  
Course Appetizer, Jam
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 cups
Author Sue Moran


  • water bath canner if you plan to can this jam


  • 2 pounds 900 grams whole apricots, about 10 large
  • 1/4 cup 57 grams lemon juice
  • 6 cups 1350 grams sugar
  • 1 envelope 2 ounces or 56 grams Sure Jell fruit pectin
  • 3 jalapeño peppers thinly sliced, seeds and all


  • 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 and variations

Note: Jam can sometimes take up to 2 weeks to fully set.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Canning recipes are formulated in a precise way in order to be safe for preserving. If you change up this recipe, use it as a refrigerator or freezer jam, but don’t can it.
  • You can use less sugar in this jam but be aware that sugar helps jams and jellies to ‘gel’.
  • Use other fruit like peaches, plums, strawberries, etc.
  • If you love the heat, you can use hotter peppers like Serrano or Habanero.
  • If you’l like less heat, remove the seeds and ribs from the jalapeño, and just use 1 or 2.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Sasha ramos
    May 8, 2021 at 9:38 am

    Can you cut the recipe in half? I don’t know how to can lol so I figured I needed less since I didn’t can it properly

  • Reply
    December 27, 2020 at 7:34 am

    5 stars
    I made this over the summer and just opened it for holidays. It is one of the best jams I have made. I am so addicted to it with cream cheese and crackers.

  • Reply
    September 14, 2020 at 12:52 pm

    I love this recipe! I want to try to make a crab-apple Jalapeño jelly, using already-made crabapple juice. Do you have any advice on how I might combine the two? I can’t find a recipe anywhere!

    • Reply
      September 14, 2020 at 2:28 pm

      I think that would be amazing, I’m collecting crabapples now for a jelly recipe. You could just add chopped jalapeños to a basic apple jelly recipe, it would be delicious.

  • Reply
    July 17, 2020 at 11:14 am

    I used rhubarb and made pepper jam, delicious!

    • Reply
      July 17, 2020 at 12:23 pm

      I’m dying to try that!

  • Reply
    July 15, 2020 at 2:48 pm

    5 stars
    I just found your recipe this year and we have made so many batches that I’ve lost count! I have already shared both your website recipe and jars! Everyone loves it and demands to know the recipe! Thanks for making me a super hero!

    • Reply
      July 15, 2020 at 2:55 pm

      Thanks Shelley, I love to hear this 🙂

  • Reply
    July 6, 2020 at 7:48 am

    5 stars
    I made 24 pints yesterday! I really like it! Love that you don’t have to peel the fruit so the prep is easy. I made 4 pints at a time and got the rhythm down to make batch after batch. Looking forward to using on chicken, fish and cheese as an appetizer. I’m sharing with friends and neighbors.

  • Reply
    June 18, 2020 at 4:36 pm

    5 stars
    We made this jam yesterday and it was so yummy! We have an apricot tree and I need to find other ways to use these apricots other than pies, so this hit the spot! Thank you! We also have a peach tree and we made your White Peach Galette as well. Also very yummy! I wanted to use some of our peaches to make another jam…could this jam recipe work well with peaches, jalapeños, and red bell peppers too? Would I follow the same ingredients (same amount of pectin and sugar?)? Thank you!!

  • Reply
    June 13, 2020 at 8:34 am

    5 stars
    I made your apricot jalapeño jam yesterday. It was delicious!! I poured some over cream cheese last night for pre-dinner appetizer. Hubby loved it!! Thanks for sharing your recipe!

    • Reply
      June 13, 2020 at 8:49 am

      Love it over cream cheese 🙂

  • Reply
    February 3, 2020 at 4:31 am

    5 stars
    Sue, hi I have made the peach and habanero jam and this one as well, everyone loves it, its unusual in Australia so I’m loving your recipes for the different jams and jelly. My question is I don’t need to buy fresh fruit as i have a peach tree, apricot tree, plum tree, apple, orange and lime trees, so i have these wonderful harvests, when i make jam how do i do double quantities so i can do more at once. I have been told its not as simple as just doubling quantities. Can you please advise. Kym – Adelaide South Australia – Australia , ps i used my limes for juice instead of lemon it worked well.

    • Reply
      February 3, 2020 at 7:57 am

      I would not double the quantities in jam and jelly recipes Kym, they don’t always work out and it’s terrible to waste all that effort. I’m so envious of your fruit trees!!

  • Reply
    January 28, 2020 at 7:02 pm

    5 stars
    made this and took it into my friends to taste they loved it so easy to make thank you for this recipe

  • Reply
    January 27, 2020 at 3:20 am

    do i just cover the apricots with water to start,you do not say how much water to use thanks

    • Reply
      January 27, 2020 at 5:14 am

      No water in the recipe, the apricots cook down without any added liquid except the lemon juice.

  • Reply
    Janis A Taylor
    September 2, 2019 at 4:08 pm

    5 stars
    I made the freezer jam version of this recipe and it is scrummy-lishous. I did put the apricots in my food processor with the jalepenos and used about 3 cups of apricots/jalepeno per one pack of sure jell and 6 cups of sugar and 1/4 cup of lemon juice. I skipped the first cooking part–went straight to mixing the processed fruit with the other ingredients in the pot and brought to a boil for 4 minutes before pouring in the jars. Thanks for the information and inspiration.

    • Reply
      September 2, 2019 at 5:35 pm

      Sounds great, and so easy! I bet the flavor is amazingly fresh tasting.

  • Reply
    Staci G
    July 28, 2019 at 2:34 pm

    I only have low sugar sure jell. Will it work or should I reduce the sugar?

    • Reply
      July 28, 2019 at 3:20 pm

      I’m not absolutely sure, but I think it will work.

  • Reply
    Cidne Christensen
    July 18, 2019 at 3:03 pm

    Do I need to peel the apricots

    • Reply
      July 18, 2019 at 4:38 pm

      No, I don’t peel them Cidne, I think they add flavor.

  • Reply
    Kelli B
    July 17, 2019 at 2:41 pm

    I made this recipe today. We have fresh mangos in season. I used 3 large mangos and I grew my own ghost peppers. I added 6 to 8 ghost peppers to the mix. Followed the directions to the T. A candy thermometer helped get the temperature up to 220. I had to boil an extra 1 or 2 minutes to get to temp. I yielded 12 4oz jars and 2 8oz jars with this batch. I hope they are more of a jelly consistency after they settle down.

  • Reply
    July 8, 2019 at 10:08 am

    5 stars
    I made this jam using the exact ingredients and measurements needless to say it turned out perfect!!!!! It has been a huge hit with family and friends!!! Thank you so much for the recipe. Getting started on another batch ?

  • Reply
    June 26, 2019 at 9:03 am

    5 stars
    Just made this as apricots are in season now. It’s wonderful, nice change from jalapeño jelly. You never mentioned when to add the lemon juice? I canned these so I can give as gifts. For me it only made 6 8oz jars.

    • Reply
      June 26, 2019 at 9:17 am

      The lemon juice goes in with the sugar, I’ll clarify that. I hope you kept a jar aside for yourself!

  • Reply
    June 25, 2019 at 6:53 am

    I was wondering if this would work with a combination of fresh and dried apricots? Would it need more water or juice? I always have the dried on hand and can’t always find the fresh, even when they should be in season.

  • Reply
    June 24, 2019 at 3:06 pm

    This sounds wonderful! Would the recipe be successful with frozen peaches? Or, can I make it when the fresh peaches are here and keep it until the holidays for gift giving?

    • Reply
      June 24, 2019 at 3:11 pm

      I believe you can use fresh or frozen peaches Nan. If you can or freeze it, it will last for the holidays.

      • Reply
        February 3, 2020 at 4:41 am

        Saw comments below re frozen peaches or apricots , i have prepared both and frozen , when thawed for readiness to cook they actually had released a lot of juice and were easier and quicker to cook down ready for the blending stage, jams turned out perfect

        • Reply
          February 3, 2020 at 7:24 am

          That’s great to know Kym, thanks.

  • Reply
    June 24, 2019 at 1:28 pm

    I love these jams and jellies, Sue! This one is gorgeous and I love the sweet + hot! So many uses! And this flavor, one of my all-time favorites!

    • Reply
      June 25, 2019 at 8:17 am

      It makes the best barbecue sauce, Laura 🙂

  • Reply
    Traci | Vanilla And Bean
    June 24, 2019 at 11:15 am

    Apricots are absolutely delicious, but with a little kick, my mouth is totally watering Sue! So many helpful tips here, and such tempting images! Delicious!

  • Reply
    Victoria Sanderson
    June 24, 2019 at 10:36 am

    Can’t wait to try this. It would be wonderful with my home-made goat cheese for guests to try as well !

    • Reply
      June 24, 2019 at 10:37 am

      omg I can’t even…homemade goat cheese? When should I be over?

  • Reply
    June 24, 2019 at 9:44 am

    Oh this jam sounds lovely! I don’t cook with apricots often enough – you are inspiring 🙂

    • Reply
      June 24, 2019 at 10:25 am

      Thanks Tricia! I think apricots are my favorite of all the stone fruit, they definitely have the most flavor.

  • Reply
    June 24, 2019 at 8:37 am

    This looks fabulous for so many applications! Do you think it would work as well with serranos? I usually prefer them over jalapenos for more consistent heat results. I can imagine this on salmon and chicken as well. Yum.

    • Reply
      June 24, 2019 at 9:36 pm

      Oh, I see you said Serranos would work fine at the end! Cool.

      • Reply
        July 8, 2019 at 8:11 am

        Hi Sue,
        Over here we are in apricot full season and your recipe would be great to do. Just a question: could I use frozen hot peppers or they might form crystals with the sugar? I have a bag of frozen jalapeños……

        • Reply
          August 12, 2019 at 11:36 am

          @Alexandra, Did you try with frozen jalapenos? I am curious how they turned out.

  • Reply
    Mary Ann | The Beach House Kitchen
    June 24, 2019 at 6:14 am

    This jam has my son Sean’s name written all over it! He would totally love it, on cheese, sandwiches, all kinds of things! Can’t wait to make him some! Thanks for the great recipe Sue!

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