You'll love this sweet and spicy Apricot Jalapeno Jam Recipe. It's filled with fresh apricots, wonderful spices and a bit of spice! Follow the step-by-step instructions and enjoy apricot preserves all year long!
If you enjoy this recipe, make Strawberry Fig Preserves next! Everyone loves strawberry jam!
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What makes this jam irresistible
This jam is the perfect combination of sweet and spicy. It's easy to make, and the ingredients are easily found at the grocery store. When you make this homemade apricot jalapeño jam, you enjoy this amazing fresh fruit all year!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- apricots
- fresh jalapeños peppers
- low sugar Sure Jell (pink box)
- pure cane sugar
- fresh lemon and fresh lime
- allspice
- ginger
- turmeric
- butter (optional)
Step-by-step instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Chop the apricots into small pieces. Measure out exactly 6 cups.
- Thinly slice the jalapeños, seeds and all.
- Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
- In a heavy stock pot, combine apricots, minced jalapeño, allspice, turmeric and ginger. Also add the butter, lime zest, lime & lemon juice. Mix everything together well.
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the apricots, mix well again, set it on the stove on high, and bring to a boil, stirring constantly.
- When it comes to a full rolling boil (a hard boil is one you can't stir down with a spoon), add the remaining sugar.
- Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for exactly one minute. (Set a timer to make sure you get it for a full minute).
- Remove from the stove & immediately ladle into sterilized jars. Place lids on jars, screw on tightly. Process in a hot bath (boiling water) for 10 minutes to seal the jars.
- Makes 6 eight oz. jars.
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Frequently asked questions (FAQ’s)
No, there's no need to peel them. Just clean them well, remove the pit and dice to prepare for this recipe.
No, don't change the recipe amounts. If you change the amounts of fruit or sugar the jam may not set or could spoil.
Allow the jam to cool completely and store the jam in a dark cool place like your pantry. If you have a jar that doesn't seal, refrigerate that jar.
By all means, remove the seeds if you're worried about the heat. Slice the peppers in half and scrape the seeds out. Then thinly slice the jalapenos.
Deb’s tips to make the perfect jam
Clean the fruit by using 1 part white vinegar to 3 parts water, add the fruit and swish around really well.
But it's here now! Have you made jam or jelly? It's so fun and much easier than people think it is! Here are some helpful hints -
- Don't change the amount of sugar the recipe calls for. The sugar not only sweetens the fruit but also preserves it. If you reduce the amount of sugar, you may end up with mold on top of the jam even though you've sealed it properly.
- Don't change the amount of fruit - if you put in too little, it can get so thick, it's like paste - too much fruit it may not set and will become syrup.
- Although the jars and rings are reusable, the lids are not - you'll need to purchase new ones.
Still have questions about making homemade jam? Be sure to check out this post on how to make jam. It's a complete guide that will answer all your questions!
More amazing jam recipes
- Bam Bam Pomegranate Jam - enjoy those fresh blueberries all year long when you make this jam.
- Homemade Strawberry Jam: A Margarita on Toast! - hands down everyone's favorite jam recipe.
- Low Sugar Blueberry Jam - this jam is so easy my 10-year-old niece made it!
- Hot Pepper Jam - sweet and spicy, it's one of the most popular jams on the blog. You'll love this old fashioned family recipe!
- Ja Makin Me Crazy Mango Jam - is so delicious!
- Sweet Mandarin Sunshine Jelly - my personal favorite, I always say this jam tastes like a bite of California sunshine!
What do you think? Yummy huh?!!! Leave a comment below, I'd love to hear your feedback.
Apricot Jalapeno Jam
Ingredients
- 6 cups chopped apricots
- 3 jalapeno peppers thinly sliced, seeds and all
- 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
- Chop the apricots into small pieces. Measure out exactly 6 cups.
- Thinly slice the jalapeño peppers. Remove the seeds if you'd like, but we enjoy the spice!
- Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterlilize, keep warm.
- In a heavy stock pot, place the chopped apricots, jalapeños, allspice, turmeric and ginger. Also add the butter, lime zest, lime & lemon juice. Mix everything together well.
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the apricots, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
- Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for exactly one minute. (Set a timer to make sure you get it for a full minute).
- Remove from the stove & immediately ladle into sterilized jars. Place lids on jars, screw on tightly—process in a boiling water bath for 10 minutes to seal the jars.
- Makes 6 eight oz. jars.
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Nutrition
Love homemade jams and jellies? I have some wonderful recipes on the blog! Here it's apricot season and we're feasting on our beautiful California apricots.
Now is the time to pick up delicious fruit at your Farmers Market and when you do, how about making some amazing Blueberry Pizzaz Jam (this one is so easy my 10 year old niece made it!).
Ja Makin' Me Crazy Mango Jam is so delicious! Christmas in July Pepper Jam is one of the most popular one the blog!
Teri says
Are fresh or dried apricots used in this recipe?
Debra Clark says
I use fresh apricots in this jam. Enjoy!
Teri says
Thank you! About how many do you need for 6 cups?
Debra Clark says
It's going to depend on the size of the apricots Teri, so it will range from 15-25 if they are small. In the spring I will make the recipe again and weigh the apricots. That would be the best way to give you the amounts.
Teri says
Thank you so much!
katy knutsen says
Freakin delicious!
Plan to add more spice and sauce up some fish or ribs
Bowl Me Over says
YES!! This makes an excellent glaze for BBQ. Glad the recipe was a hit, enjoy!! And thanks for supporting the blog Katy!