Apricot Jalapeno Jam

This Apricot Jalapeno Jam is a versatile spread with the perfect blend of sweet and heat. It uses simple ingredients, allowing you to make a batch anytime you like.

Prep Time15

Cook Time55

Total Time1 10

Servings: ounces

Calories: 250kcal

Author: Karin and Ken

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.

Nutrition