Apricot Jalapeño Jam ~ it’s sweet, hot, sticky, and makes an insanely delicious appetizer with soft cheese and crackers. This is an easy small batch recipe for the refrigerator or freezer.
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Hot pepper jams are my jam. The sweet, tart, spicy flavor of this apricot jalapeño jam is absolutely irresistible and so easy to make.
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.
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
- sugar is necessary for the jam to set, and give it that intense sweet/tart flavor.
- 2 fresh lemons
- 3 fresh jalapeño peppers
- these peppers can vary in their heat level. For less heat leave out the seeds and inner veins.
- a box of Sure Jell dry pectin
There is something so relaxing and downright therapeutic about making jams and jellies in the summer!
No canning, no thermometers, no guesswork needed. Just bring your pot to the boil and set a timer.
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.
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Apricot Jalapeño Jam
Ingredients
- 2 pounds whole apricots, about 10 large
- 1/4 cup lemon juice
- 6 cups sugar
- 2 ounces or one envelope Sure Jell Fruit Pectin
- 3 jalapeño peppers, thinly sliced, seeds and all
Instructions
- Make sure your jars are clean, 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 jars with the hot jam, allowing 1/4 inch free space at the top, and wipe down the rims. Let the jam cool at room temperature, then cap and refrigerate.
- Your jam will last 2-3 weeks in the refrigerator, or can be frozen for longer storage.
Nutrition
More apricot recipes
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Apricot Almond Tart
My almond apricot tart is a tried and true dessert with mouthwatering flavor and a buttery shortbread crumble texture.
Apricot Curd
Apricot curd is a vibrant fruit spread with a gorgeous golden color and a sweet tart flavor ~ made in minutes in the microwave or on the stove!!
Apricot Danish (Easy Puff Pastry Version)
Apricot danish made easy with frozen puff pastry, a quick cream cheese filling, and apricot jam ~ flaky, crisp, and bakery-worthy!
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