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!
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!
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.
Nutrition
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Ingredients you'll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- fresh apricots
- fresh jalapeños peppers, or pickled jalapeños
- low sugar Sure Jell (pink box)
- pure cane sugar - I recommend only pure cane sugar
- fresh lemon and fresh lime
- ground allspice
- ground ginger
- turmeric
- butter - optional, but this helps aleviate foam from forming on the top of the jam.
Essential tools for this recipe
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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 apricot recipes
Before you head to the kitchen, don't let apricot season slip by! If you love preserving fresh fruit, my classic Apricot Jam Recipe lets the sweet flavor of ripe apricots shine. Looking for something with a tropical twist? Apricot Pineapple Jam combines juicy apricots and pineapple for a bright, sunny spread that's fantastic on toast, biscuits, or even over cream cheese.
And if you've got a basket of fresh apricots to use up, my Fresh Apricot Pie is a family favorite with a flaky crust and a sweet-tart filling that's hard to resist. Trust me-you may want to grab a few extra apricots while they're in season!
Sweet, spicy and worth every spoonful
Whether you're new to making jam or you've been filling pantry shelves for years, this Apricot Jalapeño Jam is one recipe you'll want to make again and again. The sweet apricots, zesty citrus, warm spices, and kick of jalapeño create a flavor that's just as delicious spread on toast as it is served over cream cheese with crackers or paired with your favorite grilled meats.
If you give this recipe a try, I'd love to hear how it turned out! Leave a comment below and let me know if you kept all the jalapeño seeds for extra heat or toned it down a bit. Happy canning!
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!