Best Apricot Jalapeno Jam Recipes

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APRICOT JALAPENO JELLY



Apricot Jalapeno Jelly image

I love the jalapeno-fruit recipes to have at home and to give as gifts. With a nice wheat cracker, a little cream cheese and dollop of the jelly you have a nice snack or appetizer. The 'heat' from the jalapenos depends on how many of the seeds you leave in the jelly. A friend likes this on hotcakes, and we also like the jelly on biscuits.Try this, it will surprise you!

Provided by Colorado Lauralee

Categories     Low Protein

Time 20m

Yield 7 half pints

Number Of Ingredients 6

1/2 cup fresh jalapeno pepper, stemmed, seeded, and cut up
1 large red bell pepper, stemmed, seeded and cut up
2 cups apple cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
1 (3 ounce) package liquid pectin

Steps:

  • Place the jalapenos, pepper and vinegar in a blender (or food processor).
  • Pulse until small chunks remain.
  • Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
  • Bring to a boil; boil rapidly for 5 minutes.
  • Remove from the heat; skim off any foam that forms.
  • Allow mixture to cool for 2 minutes.
  • Mix in the pectin.
  • Pour into sterilized jars, seal and cool.
  • (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
  • * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!

APRICOT JALAPENO JAM



Apricot Jalapeno Jam image

summer fruit recipe. jam is really good to make share and use in your cooking you can can it or just simply put it in jars to use and give away take to a picnic with some fresh made bread or crackers. it will be a big hit around your friends. you can also use it as a topper for chicken or pork saute some onion with salt and pepper and throw your jam in and u have dinner

Provided by JessyeK77

Categories     Lunch/Snacks

Time 20m

Yield 4-5 half pint jars, 4-5 serving(s)

Number Of Ingredients 7

4 cups fresh peeled chopped apricots
3/4 cup white wine vinegar
2 cups sugar
1 3/4 ounces pectin
3 -4 finely chopped jalapeno peppers
1 finely diced orange bell peppers or 1 red bell pepper
4 -6 drops orange food coloring (optional)

Steps:

  • Combine peppers, apricots, jalapenos, vinegar and sugar in a medium stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 1 minute, stirring constantly. Add pectin; return to a boil and boil rapidly for 1 minute (or longer to achieve desired consistency). Remove from heat.
  • Ladle into sterilized jars and process in a for the Shorter Time Processing Procedure- 5 minutes, with additional minutes if altitude is over 300 ft.
  • Makes 4-5 half pint jars!

Nutrition Facts : Calories 519.1, Fat 0.8, SaturatedFat 0.1, Sodium 29.1, Carbohydrate 132.1, Fiber 5.3, Sugar 116.7, Protein 2.7

APRICOT JALA-HABANERO JAM



Apricot Jala-Habanero Jam image

My husband brought home the first fresh apricots of the season, and I decided I wanted some apricot jalapeno jam. This jam is sooo good. It's my all time favorite. I love it on toast, with cream cheese and crackers, or in a glaze for chicken wings. Nestingground.blogspot.com provided this great recipe, and I only made minor...

Provided by Kathleen Hagood

Categories     Jams & Jellies

Time 35m

Number Of Ingredients 8

4 c fresh, sliced, apricots
3/4 c white wine vinegar
2 c granulated sugar
4 finely chopped fresh jalapenos (i used large and left seeds in, but adjust according to your tastes.)
2 small fresh orange or yellow bell pepper, finely diced
1 fresh habanero pepper, chopped
1 tsp butter
1 pouch of powdered pectin (sure jell)

Steps:

  • 1. Wash and sterilize jars and keep them hot until jam is ready. Place boiling water canner with jar rack insert on burner with enough water to cover your jars once they are filled. Turn burner on high and begin boiling. (I always have extra water ready to boil in case I need it to cover the jars.) Also, place lids and rings in water and boil, and then reduce heat to keep them hot and sterile without melting the rubber seals. Just before jam is done (about 5 minutes before), remove jars from boiling water, and place on CLEAN towel to drain. See https://www.justapinch.com/recipes/sauce-spread/jam/margarita-jelly-with-added-picture-tutorial.html?p=1 for pictorial of these steps. Note: to prevent cloudy mineral discoloration of jars, you may place two teaspoons of white vinegar in your canner water and in the water you are using to boil your jars.
  • 2. (Always use gloves when handling hot peppers.) In large pan, (I use a large dutch oven sized pan to prevent boiling over), combine apricots, chopped peppers (jalapeno, orange or yellow bell, and habanero), white wine vinegar, butter, and sugar. Stir. Bring to a full boil for 1 minute, stirring constantly. Add powdered pectin and return to boil. Boil rapidly for 1 more minute and then check for doneness by using Karla Everett's method with fork tines. The jam should remain spread out between the fork tines when at the jelly stage. (See Karla Everett's https://www.justapinch.com/recipes/non-editible/other-non-edible/jelly-jam-making-tips.html?p=1)
  • 3. When done, remove from heat. Scoop off any foam. Have jars ready. Place them in a kitchen sink lined with a clean dish towel. Using a canning funnel, scoop jam into jars within 1/2 and 3/4 inch of rim. Remove jars one or two at a time from sink, and place on a towel covered counter. Using a CLEAN wet towel or paper towel, wash off the rim of each jar. (If any jam gets on the rim, it will not seal.) Then dry rim. Take sterilized lids and rings out of the pan of hot water with the tines of a fork or tongs, and cap each jar and screw on ring. Using the tongs, place each capped jar into the boiling water canner (on top of rack). Once all jars are loaded, check the water level. If additional water is needed to cover the jars with at least an inch or two of water, pour boiling water in.
  • 4. Once the water in the canner is at a rolling boil (meaning you can't stir the boiling water down) time the boil for at least ten minutes. Never use larger jars than pints for canning jelly or jam as one cannot ensure that the internal temperature reached is sufficient in the water bath method. Once time is up, turn off heat, and carefully use canning tongs to remove each jar (keeping each upright) and place the jars on a dish towel covered counter. Leave a little space between each jar. If you want to lay a paper towel over them to dry up the water on the lids that's fine, but don't touch the lids. Allow them to seal on their own. You will begin to hear them pop. Some take longer than others, but be patient. Any which don't seal should go into the refrigerator and be used within a couple of weeks. Sometimes, I touch the seal at this point and it seals, but my mom says only trust them if they seal on their own.
  • 5. Notes regarding changes: Nestingground said nothing about removing seeds, and I followed this part of the recipe because I love the heat. The original had only 1 yellow, orange, or red bell pepper, but I thought the orange and yellow would better match the apricots, and mine were small, so I added two. The original had no habanero pepper nor any butter. I added the pepper for heat and the butter to reduce foaming. The blog notes say that this makes 4-5 half pint jars, but mine made almost 7 half pint jars. To see the original, please see this link: http://nestinground.blogspot.com/2010/08/apricot-jalapeno-jelly.html This is a great blog.

What is Apricot Jalapeno Jam?

Apricot Jalapeno Jam is a sweet and spicy condiment made from apricots, jalapenos, sugar, lemon juice, and pectin. It is a flavorful combination of sweet and heat, making it a unique and versatile addition to any kitchen. The jam has a beautiful orange hue that comes from the apricots and a slightly chunky texture from the diced jalapenos.

History of Apricot Jalapeno Jam

The origins of Apricot Jalapeno Jam are uncertain, but the combination of apricots and jalapenos has been a popular pairing in recent years. The combination of sweet and spicy flavors has been used in various cuisines around the world but has gained popularity in the United States in recent years. The jam can be used as a topping for everything from crackers to burgers and is a delightful addition to any dish.

Benefits of Apricot Jalapeno Jam

- Versatility: Apricot Jalapeno Jam can be used in a variety of dishes, from appetizers to main courses and even desserts. - Flavor: The combination of jalapenos and apricots creates a unique flavor profile that is both sweet and spicy, making it a delicious and exciting addition to any meal. - Easy to make: Apricot Jalapeno Jam is relatively easy to make with just a few simple ingredients, making it a great homemade treat for any occasion. - Long shelf life: The jam can be stored in a refrigerator for several weeks, making it an excellent condiment for regular use.

Ingredients for Apricot Jalapeno Jam

- 2 cups diced apricots - 1 cup diced jalapenos (seeds removed) - 4 cups granulated sugar - 1 package of fruit pectin - 2 tbsp lemon juice

Instructions for making Apricot Jalapeno Jam

1. In a large pot, add apricots, jalapenos, lemon juice and 1 cup of water. Bring to a boil and let cook for 10 minutes, stirring occasionally. 2. Add sugar and fruit pectin to the pot and stir well. 3. Bring the mixture to a rolling boil and let cook for an additional 5 minutes, stirring constantly. 4. Remove the pot from heat and let cool for a few minutes. 5. Pour the mixture into sterilized jars, leaving a ¼ inch of headspace. 6. Let the jars cool and then store in the refrigerator for several weeks.
Final Thoughts
Apricot Jalapeno Jam is a delicious and versatile condiment that can be used in a variety of dishes. Its sweet and spicy flavor profile adds a unique twist to traditional recipes, making it a popular choice for home cooks and chefs alike. With just a few simple ingredients and a little bit of time, anyone can make this delicious jam at home. So, next time you're looking for a way to spice up your meal, try adding a dollop of Apricot Jalapeno Jam for a burst of flavor!
Apricot Jalapeno jam is a delicious preserve that has a unique balance of sweet and spicy flavors. It is perfect to serve with toast, crackers, or cheese. Making apricot jalapeno jam can be a daunting task, especially for someone who has never made preserves from scratch. However, with the right tips and tricks, anyone can create a delightful batch of apricot jalapeno jam.

1. Choose the right apricots

One of the most important aspects of making apricot jalapeno jam is selecting the right apricots. When choosing apricots, look for fruits that are ripe, but not too soft. Overripe apricots can make the jam too sweet, and it may not set properly. The skins of the apricots should be a bright orange or yellow color, with no visible blemishes or soft spots.

2. Use fresh jalapenos

Fresh jalapenos are always the best option when making apricot jalapeno jam. They add a bright, slightly spicy flavor to the jam that is difficult to replicate with dried jalapenos. If you cannot find fresh jalapenos, you can substitute dried jalapenos, but the flavor will be slightly different.

3. Properly prepare the jalapenos

When preparing the jalapenos, it is important to remove the seeds and membranes. The seeds and membranes contain most of the heat in the jalapeno, and leaving them in can make the jam too spicy. Cut the stem off the jalapeno, and then slice in half lengthwise. Use a small spoon to scrape out the seeds and membranes. Wear gloves when handling jalapenos to avoid getting the oils on your skin.

4. Use the proper ratio of sugar to fruit

The ratio of sugar to fruit is crucial when making preserves. Apricots are naturally sweet, so you don't need to add as much sugar as you would with other fruit. A good rule of thumb is to use 1 cup of sugar for every 2 cups of fruit. However, this can vary depending on your taste preferences and the sweetness of the apricots.

5. Cooking the jam

Cooking the jam can be a tricky process, but it is essential to get it right. The goal is to cook the fruit until it breaks down and releases its natural pectin, which is what makes the jam firm. Once your fruit has softened, add sugar and jalapenos and let it cook until it thickens. If the jam doesn't set properly, it may be because you didn't cook it long enough or didn't include enough sugar.

6. Properly can the jam

Proper canning is essential when making apricot jalapeno jam. If you don't can the jam correctly, it can spoil and become unsafe to eat. Follow proper canning procedures to ensure that your jam stays fresh and delicious.
Conclusion
In conclusion, making apricot jalapeno jam is a fun and rewarding process that can result in a delicious spread that you can enjoy for months. With the right apricots, fresh jalapenos, and proper cooking techniques, anyone can create a batch of delicious apricot jalapeno jam. By following the tips and advice provided in this article, you'll be well on your way to creating your own batch of this flavorful preserve.

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