Apricot jalapeno jam is a vibrant blend of sweet and spicy flavors that’s easy to make and perfect for sharing. This jam adds a zesty kick to your breakfast toast or cheese platter, making it a delightful treat for family and friends.
Table of Contents
The Perfect Apricot Jalapeno Jam: Sweet Heat in a Jar
Why You’ll Love This Apricot Jalapeno Jam
This apricot jalapeno jam combines the luscious sweetness of ripe apricots with a hint of heat from fresh jalapeños. It’s not only delicious but also incredibly versatile. Serve it on a charcuterie board, pair it with grilled meats, or simply spread it on your morning bagel for a unique twist. Plus, this jam is a fantastic way to preserve summer’s flavors for those cooler months ahead.
Gathering Your Apricot Jalapeno Jam Ingredients
Fresh Apricots: The Sweet Foundation
To start, gather 6 cups of chopped apricots. Make sure they are ripe and fragrant; this sweetness is the heart of your jam. There’s no need to peel them, just remove the pits and chop them into delightful pieces.
Jalapeños: For That Spicy Kick
Next, grab 3 jalapeño peppers. Slice them thinly, and if you prefer a milder heat, remove the seeds. Their vibrant color and spiciness complement the apricots beautifully, creating a well-balanced flavor profile.
Pectin and Sugar: The Setting Stars
You’ll need 1 package of Low Sugar Sure Jell (the pink box) and 4 ½ cups of sugar. These ingredients are crucial for helping your jam set properly, giving it that perfect spreadable consistency.
Flavor Enhancers: Citrus and Spices
Don’t forget the zest and juice of 1 lime, along with 2 tablespoons of lemon juice. Add ½ teaspoon of allspice, ¼ teaspoon of ginger, and ¼ teaspoon of turmeric for an extra layer of flavor. These components brighten the jam and enhance its overall taste.
Step-by-Step Guide to Making Apricot Jalapeno Jam
Preparing Your Fruit and Jars
Begin by preparing your apricots and jalapeños as mentioned earlier. Next, sterilize your jars, rings, and lids by boiling them in water for 3 minutes. Keeping them warm ensures a better seal later on.
Combining and Cooking the Jam Base
In a heavy stock pot, mix the chopped apricots, sliced jalapeños, allspice, turmeric, ginger, butter, lime zest, and lemon and lime juice. Stir well to combine. In a separate bowl, mix ¼ cup of sugar with the Sure-Jell and sprinkle it into the pot. Stir the mixture thoroughly before placing it over high heat.
Achieving the Perfect Set
Bring the jam mixture to a vigorous boil, stirring constantly. Once it reaches a full rolling boil, add the remaining sugar and return to a boil for exactly 1 minute. This ensures a great set!
Canning for Preservation
After boiling, remove the pot from heat. Quickly ladle the jam into your sterilized jars, filling them while the mixture is still hot. Secure the lids tightly and process in a boiling water bath for 10 minutes. This step seals the jars, ensuring your jam remains fresh for months.
Tips for the Best Apricot Jalapeno Jam
Customizing Your Heat Level
If you love a sweeter jam, feel free to adjust the heat by using fewer jalapeños or opting for milder varieties. Don’t hesitate to experiment with different levels of spice until you find your perfect balance.
Ensuring Proper Jam Setting and Storage
To ensure your jam sets perfectly, do not alter the sugar or fruit ratios. Store sealed jars in a cool, dark place, such as your pantry. Any jars that don’t seal properly should be refrigerated.
Essential Equipment for Jam Making
Having the right tools makes a difference. A heavy stock pot and boiling water bath canner are essential for this jam-making process. Plus, it’s always helpful to have a ladle and jar lifter on hand for safe handling.
FAQs
What ingredients do I need for apricot jalapeno jam?
You will need 6 cups chopped apricots, 3 jalapeño peppers, Low Sugar Sure Jell, sugar, lemon juice, lime zest and juice, and spices like allspice, ginger, and turmeric. Butter is optional.
How do I make apricot jalapeno jam step by step?
Start by preparing the fruit and sterilizing jars. Combine ingredients in a pot, bring to a boil, add sugar, boil again, and then ladle into jars to seal.
Can I make apricot jalapeno jam ahead of time?
Yes, you can make this jam ahead of time and store it in sealed jars for later use. It’s perfect for meal prep or gifting.
How should I store leftover apricot jalapeno jam?
Store sealed jars in a cool, dark place. Refrigerate any jars that do not seal properly after processing.
Related Recipes to try
- Mango Salsa
- Mango Salsa Grilled Chicken
- Pico De Gallo Fresh
- Homemade Guacamole
- Cinco De Mayo Snacks
- Cinco De Mayo Party Food
Conclusion
Making apricot jalapeno jam is a rewarding endeavor that brings together the best of sweet and spicy. Not only does it taste amazing, but it also allows you to enjoy seasonal fruit all year round. For more fun recipes and creative ideas, check out this inspiring collection on Pinterest. Happy canning!
Apricot Jalapeno Jam: A Sweet and Spicy Delight
Equipment
- large pot
- skillet
Ingredients
- 6 cups chopped apricots
- 3 jalapeño peppers, thinly sliced
- 1 1.75 oz package Low Sugar Sure Jell pink box
- 4 ½ cups sugar
- 2 tablespoons lemon juice
- 1 lime, zested and juiced
- ½ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon turmeric
- 1 tablespoon butter optional
Instructions
- Prepare the fruit by chopping apricots into small pieces (6 cups total). Thinly slice jalapeños; seeds may be removed if less heat is desired.
- Sterilize jars, rings, and lids by submerging them in a pan of water, bringing to a boil, and boiling for 3 minutes. Keep warm.
- In a heavy stock pot, combine apricots, sliced jalapeños, allspice, turmeric, ginger, butter, lime zest, and lemon and lime juice. Mix well.
- Mix ¼ cup of sugar with the contents of the Sure-Jell package. Sprinkle this mixture into the pot and stir to combine.
- Place the pot on high heat and bring to a boil, stirring constantly.
- Once a full rolling boil is reached (a boil that cannot be stirred down with a spoon), add the remaining sugar.
- Return the mixture to a boil and boil for exactly 1 minute, stirring constantly.
- Remove from heat and immediately ladle the jam into the sterilized jars.
- Place lids on jars and screw on tightly. Process in a boiling water bath for 10 minutes to seal the jars.
Notes
– Apricots do not need to be peeled; simply clean them well and remove the pits.
– To clean the fruit, swish it in a solution of 1 part white vinegar to 3 parts water.
– Lids are not reusable and must be purchased new for each batch; jars and rings are reusable.
– Store sealed jars in a dark, cool place such as a pantry. Refrigerate any jars that do not seal proper
