How to Make Chipotle Apricot Sauce; Canning

The mild fruity taste of apricots makes for a fabulous base for this sweet, tangy, spicy, and smoky Chipotle Apricot Sauce. The chipotle pepper powder has that smoky spice to it enhancing the pleasing flavor of the apricots. I love to eat it on cooked chicken, white fish or use it as a marinade. This sauce is a lovely, flavorful addition to my family’s meals.

Ingredients Needed to Make Chipotle Apricot Sauce:

Makes: 6 half-pint jars

• 5 Cups of Pitted Apricots

• 1 Cup of Water

• ¼ Cup Finely Chopped Onion

• 2 tablespoons Garlic (minced or crushed)

• 1 teaspoon dry Lemon Peel

• 1 Cup Sugar

• 1 Tsp Cumin

• 1 Tsp Chipotle Pepper Powder

• ½ Tsp Salt

• ½ Tsp Pepper

• 1 ½ cups white wine vinegar

Preparation:

Prepare your boiling water bath canner by filling it about halfway full with water and place it on the stove on medium heat.

Wash whole apricots under cold running water; drain.

Cut apricots in half lengthwise. Remove pits.

Chop apricots to measure 5 cups.

Peel and finely chop the onion; measure ¼ cup chopped onion.

Cook Sauce:

Add 1 cup water to a large saucepan.

Combine chopped apricots, onion, lemon peel, and garlic to the saucepan.

Cook over medium-high heat until apricots and onions are tender.

Puree apricot mixture using a blender.

Add all remaining ingredients to the apricot puree.

Bring mixture to a boil over medium-high heat, stirring to prevent sticking.

Fill Jars with the Chipotle Apricot Sauce:

Fill the Jars: Using the funnel, ladle hot jam into the jars, leaving a half-inch space at the top.

Seal the Jars: Wipe the rims of the jars with a clean cloth to ensure a good seal. Place the lids on top and screw on the metal bands until they are 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 the Jars of Chipotle Apricot Sauce:

Process in a Water Bath: Place the jars in a boiling water bath for 10 minutes if at sea level. This creates a vacuum seal that keeps your jam fresh for months. (Adjust the processing time if you are above 1000 feet.)

Cool Down: After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes. Use the jar lifter to remove the jars and set them on a heat resistant surface about 1-2 inches apart. Let them cool for 24 hours.

Once your sauce has cooled, check if each jar has sealed properly by pressing down in the center of the lid. If it pops back, it hasn’t sealed correctly, so refrigerate that jar and use it right away.

If it does have a good seal, remove the ring and wash the jars with warm soapy water.

Store your sealed jars in a cool, dry, dark location such as a pantry or cupboard. Properly canned cherry blueberry jam can last for up to 3 years.