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.
Servings: 4 cups
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
Note: Jam can sometimes take up to 2 weeks to fully set.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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