Apricot Jalapeno Jam

October 24, 2023
We could not get enough of our backyard apricot tree this summer. Isn't it amazing how a garden just keeps giving and giving such beautiful fruits and vegetables? I always feel like plants give WAY more fruits than expected each year - the perfect opportunity to share with neighbors and friends.
Growing up, we would eat cream cheese with red hot pepper jelly on repeat. With that in mind, we thought to put our backyard apricot tree and jalapeño plant to good use! An elevated recreation! This Apricot Jalapeño jam exceeded all expectations - especially alongside alongside a classic caprese with a cherry balsamic reduction, it is divine!
Whether as a special dinner appetizer, or superior everyday snack, we hope you can enjoy this recipe as you "Gather Something Good."
The View from Great Island's Apricot Jalapeno Jam
Prep Time: 15 minutes
Cook Time: 20 minutes
Serving Size: 4 cups
Note: Can take up to 2 weeks to set
water bath canner (if you plan to can this jam)
About 10 large whole apricots (2 Ibs)
1/4 cup lemon juice
6 cups sugar
1 envelope Sure Jell fruit pectin (2 oz)
3 jalapeno peppers, thinly sliced, seeds and all
1) Prepare your canner, sterilize your jars and lids. You will need about 8 half pint jars.
2) Wash the apricots, then halve them, remove the pits, and chop into 1 inch pieces. I don't peel my apricots.
3) Put the apricots and the fruit pectin in a large, heavy, non-reactive pan. Bring the pot to a boil, stirring well to dissolve the pectin and encourage the apricots to soften and release their juices.
4) Remove the pot from the heat and use an immersion blender to break down the chunks of fruit. Do this CAREFULLY because the mixture is extremely hot. Avoid splattering on your skin.
5) Return the pot to the stove, bring to a full rolling boil again, and boil for 1 minute. Add the jalapeños to the pot.
6) Add the sugar and lemon juice into the pot, stirring constantly to dissolve the sugar. Bring the mixture back to a full rolling boil, stirring constantly, and let it boil fully for 4 minutes (set a timer.)
7) Fill your sterile jars with the hot jam, allowing 1/4 inch free space at the top, and wipe down the rims. Screw on the caps to finger tight.
8) Process in your hot water canning bath for 10 minutes.