Apricot Jalapeno Jam

Marie Overton
22 hours ago
2 min read

https://www.youtube.com/watch?v=3xtiW9TIIvI

Combining apricots and jalapenos to create this deliciously sweet and flavorful apricot jalapeno jam was an obvious decision. I like to have a wide range of options in my pantry. By making my own jam, I can enjoy a greater variety than what our local grocery store offers. Additionally, I know exactly what ingredients are used. With this in mind, today I'm providing a recipe and guide for canning apricot jalapeno jam.

Preparation

Start by preparing your boiling water bath canner with enough water to cover 10 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat.

Making the Apricot jalapeno Jam

Bowl of bright orange apricots being washed under running water in a metal sink, droplets visible, creating a fresh and clean atmosphere.

Wash and pit and blend 2 cups of apricot puree.

Hands chop a red bell pepper on a wooden cutting board. Halved pepper nearby. Granite countertop and a small bowl in the background.

Finely dice up 1/2 cup of red peppers.

Hands chopping green bell peppers on a wooden cutting board, with spoon and pepper scraps beside. Granite countertop background.

Seed and finely dice 1/4 cup jalapeno.

Hands chop white onion on a wooden cutting board. Granite countertop background, with bowls of chopped vegetables in view.

Finely dice up 1/2 cup of onion.

Place produce it in a large pot.

A pot on a granite countertop contains soup with onions, peppers, and flour. A hand holds a small dish of butter above it. Creamer nearby.

Mix in 6 tablespoons of pectin and 1 1/2 cups of rice vinegar. If you want to reduce foaming add 1/2 teaspoon of butter.

A hand stirs a pot of soup with chunky red and yellow ingredients on a stovetop, creating a warm, inviting atmosphere.

Bring to a full rolling boil on medium-high heat. Stir constantly.

Add 6 cups of sugar and bring back to a full boil for 1 minute.

Hands placing lids on jars of red sauce on a granite countertop. A person in an apron is visible, creating a cozy, kitchen atmosphere.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving ¼ inch headspace. Use a clean, damp cloth to wipe off the rim of the jars. Place the lids and rings on fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard sign detailing water bath times for different altitudes, next to jars with metallic lids. Background shows more signs and jars.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Person uses tongs to handle jars of jam on a kitchen counter. Jars are on a brown cloth, with a stove in the background.

Remove the jars from the water bath. Allow them to sit on a heat resistant surface for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.