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.
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 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.
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.
There is something so relaxing and downright therapeutic about making jams and jellies in the summer!
storing 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.
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.
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.
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
Equipment
- water bath canner if you plan to can this jam
Ingredients
- 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
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
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.
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.
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!!
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!
Love it over cream cheese 🙂
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.
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!!
made this and took it into my friends to taste they loved it so easy to make thank you for this recipe
do i just cover the apricots with water to start,you do not say how much water to use thanks
No water in the recipe, the apricots cook down without any added liquid except the lemon juice.
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.
Sounds great, and so easy! I bet the flavor is amazingly fresh tasting.
I only have low sugar sure jell. Will it work or should I reduce the sugar?
I’m not absolutely sure, but I think it will work.
Do I need to peel the apricots
No, I don’t peel them Cidne, I think they add flavor.
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.