Apricot Jalapeno Jam is a simple, flavorful recipe that lets the jalapeno and apricot truly shine. Made with just 4 ingredients and no pectin added, it's great for beginners and easy to master. It's perfect for both savory and sweet uses, making it a versatile addition to your kitchen.
Apricot Jalepeno Jam Recipe Essentials
- 🍽️ Course: Condiment
- ⏱️ Cooking Time: 45-55 minutes
- 🍴 Servings: About 4 half-pint jars
- 🍊 Flavor Profile: Sweet, tangy, and spicy with a fruity kick
- 🧀 Best Served With: Cheese and crackers, grilled meats, or sandwiches
- 🧊 Make Ahead?: Yes, stores well refrigerated or canned for longer storage
Summarize and Save This Content On
I love to make this when apricots are in season because the flavor is just unbeatable. Apricots have natural pectin to thicken the jam, so it sets perfectly without any extra ingredients. It also has a hint of spice that isn't overpowering, which makes it so easy to enjoy.
Some other recipes that feature apricot include my crockpot apricot chicken and balsamic and apricot chicken thighs.
Why You'll Love This Recipe
- Adjustable heat level: You can make this apricot jalapeno jam as mild or as spicy as you like. It's homemade, so you're in total control over the spice.
- It's versatile: This jam is great with savory foods or sweet desserts. Its flavor profile supports almost anything.
- It makes a thoughtful gift: Jar up some jam with a pretty bow and give it to friends and family for a special occasion.
Ingredients
Everything you need to make this apricot jam with jalapenos is listed below. This recipe is made using only common ingredients!
- Apricots: You don't need perfectly ripe apricots for this recipe. If they are firm, they actually have a higher level of pectin, which helps the jam to set properly.
- Jalapenos: Just like in this jalapeno jam, I use fresh jalapenos. You can keep or remove the seeds, depending on how much heat you're looking for.
- Sugar: White granulated sugar works great as a sweetener for this jam. Don't adjust the amount of sugar used. I've tested it, and the amount used helps it set perfectly.
- Lemon juice: Not only does it add balance and brightness to this apricot jalapeno jam recipe, but contains natural pectin, too!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Blend it: For a smoother result, you can blend the ingredients. Use an immersion blender (or a regular one) and blend after it cools, right before you put it in a jar. It'll have a similar consistency to apricot pepper jelly.
- Use honey: Replace ¼ cup of sugar with honey for complexity and floral notes.
- Try serrano peppers: Increase the heat by using serrano peppers instead of jalapenos.
How to Make Apricot Jam with Jalapenos
Below are the steps you'll need to make apricot jalapeno jam from scratch. Gather all of your ingredients, plus a heavy-bottomed pot, before you get started.
Step 1: Prep. Start by chopping your apricots and dicing the jalapenos.
Step 2: Add everything to the pot. Add the apricots, jalapenos, sugar, and lemon juice to your pot.
Step 3: Cook. Bring it to a boil over medium-high heat, and then reduce the heat slightly and allow it to cook at a low boil for about 45-55 minutes.
Step 4: Cool and jar. Once it's thickened, ladle it into sterilized mason jars and let the jam cool before refrigerating it. You may also spread it on a provolone grilled cheese sandwich once it cools and enjoy.
Expert Tips
- Stir frequently: While the jam cooks on the stove, stir it frequently. This keeps all the ingredients cooking evenly while also keeping them from sticking or burning to the bottom of the pot.
- Don't rush cooking it: The whole cooking process takes 45-55 minutes. This allows everything to break down and thicken properly without using high heat. It's a labor of love, but rushing it will not give you the best result possible.
- Can it if you like: Instead of keeping it in a mason jar in the fridge or the freezer, you may can it using a water bath, and it will remain shelf stable for 12-18 months in the pantry or until you use it.
- Use a candy thermometer: If you're unsure if the jam has cooked long enough, a candy thermometer is a helpful tool. You want it to reach its gel point before you take it off the heat, which is 220°F.
- Storage directions: Store it in a clean, sealed jar for up to 3 weeks in the fridge or up to 1 year in the freezer.
This peach jalapeno jam has a similar flavor profile to this sweet and spicy apricot jam.
Serving Suggestions
- Meats to pair with the jam: Serve this sweet and spicy jam with pork tenderloin wrapped in prosciutto or over duck breast.
- Ice cream: Keep it sweet and enjoy it on top of a scoop of lemon blueberry ice cream or almond ice cream.
- Breakfast ideas: Spread it on buttermilk biscuits or pancake sausage bites to add sweet heat to your breakfast.
Apricot Jalapeno Jam Recipe FAQs
Yes, this apricot jalapeno jam recipe is specifically made without pectin. You get plenty of natural pectin from the apricots and lemon juice to thicken the jam.
This is likely because you didn't cook the jam long enough. It takes at least 45 minutes of light boiling and stirring on the stove to reach the gel stage, so it thickens properly. So, take it back to the stove and allow it to cook longer.
Yes! This is a great way to enjoy this jam recipe when apricots aren't in season. Thaw and drain the excess liquid first, and then you're good to go.
Sure, it's easy! Remove all the membranes and seeds from the jalapenos, and that will take away a lot of the heat.
More Delicious Jalapeno Jam Recipes
Do you like jalapeño jam recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Apricot Jalapeno Jam
Ingredients
- 2 pounds apricots pitted and chopped (about 6-8 cups)
- 4 jalapeño peppers seeded and finely chopped (leave some seeds in for more heat)
- 2 cups granulated sugar
- 2 tablespoons lemon juice fresh is best
Instructions
- Prepare jars and lids by sterilizing in hot water if you plan to store the jam shelf-stable. Otherwise, clean jars will be fine for refrigerated storage.
- In a large, heavy-bottomed pot, combine the chopped apricots, jalapeños, sugar, and lemon juice.
- Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking or burning.
- Reduce the heat slightly and continue to cook at a low boil for 40-50 minutes, stirring often, until the jam thickens.
- To test for doneness, spoon a small amount onto a chilled plate. Let it sit for a minute, then run your finger through the center-it should wrinkle slightly and hold its shape.
- Once thickened to your liking, remove from heat and ladle hot jam into prepared jars.
- Wipe the rims clean, seal, and either process in a hot water bath for 10 minutes or allow to cool and refrigerate for up to 3 weeks.
Notes
- Your jam won't set when it hasn't cooked long enough. It needs about 45 minutes of gentle boiling and stirring to reach the gel stage and thicken properly, so return it to the stove and cook a bit longer.
- Stir the jam frequently while it cooks on the stove. This ensures even cooking and prevents the ingredients from sticking or burning on the bottom of the pot.
- If you're unsure whether the jam has cooked long enough, a candy thermometer can help. The jam should reach its gel point at 220°F before you remove it from the heat.
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