Tuesday, October 5, 2010
This apricot jalapeno jam recipe is all over the internet and for good reason. It is really delicious. Really the best tasting hot pepper jam I have ever had. It is akin to sweet chili sauce with less spice. You can easily turn it into sweet chili sauce by adding garlic, ginger... And as a bonus it is a really quick jam to make.
Apricot and Jalapeno Jam
6 cups sugar
1/4 cup red jalapeno
1 red bell pepper
1 1/2 cups dried apricots, chopped
2 cups cider vinegar
3 ounces liquid pectin
In a blender combine vinegar, jalapenos and red bell pepper. Blend until peppers are chopped up. Hand chop the apricots (if you put them into a blender they would just turn into paste.) Combine all the ingredients, except the pectin in a large pot. Bring to a boil. Stir the mixture. It should be at a boil that can not be stirred down for five minutes. Remove from heat, let sit two minutes. Add pectin and stir. Pour into sterilized canning jars and seal. Process in a hot water bath for 10 to 15 minutes depending on your altitude.
*Have your pot that you will process the jars in ready with hot water. Your jars will be hot so you want your canner to be hot too.
**Also, people have suggested putting in a couple drops of food coloring. I wouldn't- its just beautiful without it.