Apricot Jalapeno Jam Recipes

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.

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!

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!

Steps:

• In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature., Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Steps:

• Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
• Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.

Steps:

• Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
• Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
• Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.