Apricot Jalapeno Jam
Homemade jam is so delicious and a hundred times better than store bought!
Servings 48
Calories 84kcal
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
Calories: 84kcal | Carbohydrates: 21g | Sodium: 2mg | Potassium: 51mg | Sugar: 20g | Vitamin A: 380IU | Vitamin C: 2.5mg | Calcium: 3mg | Iron: 0.1mg