apricot jalapeno jam

Apricot-Jalapeno Jam

There is a great little bakery not far from our house that makes the best Artisan Breads. For lunch, you can order Panini grilled sandwiches made on their fresh breads. Their sandwiches are very unique. Before I tasted one, I wasn’t sure what to think about the Roast Beef Panini sandwich spread with Apricot-Jalapeno Jam. After I tasted it, I was in love! It was the best sandwich I had ever eaten! Since I was introduced to these, I have been searching for a recipe for Apricot-Jalapeno Jam. Most recipes I found called for dried apricots. Since we have an Apricot tree in our yard that is giving us a bumper crop of Apricots right now, I wanted a recipe that uses fresh apricots. I found this recipe online. I made a few modifications and it turned out to be delicious.

It is great poured over a block of softened cream cheese and served with crackers! (Photo above.)

Here’s how I made it:

4 cups mashed Apricots

3/4 cup white wine vinegar

2 cups white sugar

2 whole jalapeno peppers, seeded and finely diced

1 red bell pepper, seeded and finely diced

1 1-3/4 oz. box powdered pectin

Mash the apricots (I use my Pampered Chef Mix ‘N Chopand measure 4 cups. (They should still be a little bit chunky…)

Mashed Apricots for Jam

Remove the seeds and dice the peppers (I strongly recommend that you wear Food Prep Gloves while handling the jalapenos – you’ll thank me later!)

Chopped Jalapenos for Jam


In a large pot, add the 4 cups mashed apricots, diced peppers, vinegar and sugar. Bring to a boil stirring constantly.

apricot jalapeno jam-

After it has reached a full rolling boil that cannot be stirred down, sprinkle in the powdered pectin slowly so that it doesn’t clump. Continue boiling 2 more minutes while stirring constantly.

Ladle the hot mixture into hot, sterilized, half-pint jars. Process in according to canning directions for your altitude. (I processed mine for 10 minutes because I live in a high altitude.)


Makes 8 half-pint jars.

13 thoughts on “Apricot-Jalapeno Jam

  1. Sue

    I made this and it was delicious. I didn’t peel,the apricots. I recently served it on broiled chicken. I will definitely make some more.

  2. Natasya

    I tried this recipe and followed it exactly like the directions and processing time for my elevation. Mine turned out runny! Not “jammy” at all.
    Any helpful ideas why??

  3. estelle beatty

    I used 1 packet of liq. pectin and left out the bell pepper. Followed cooking instructions. Came out beautiful.

  4. JoBeth

    This was delicious. I am going to make a 2nd batch today and add another jalapeno for a little more heat. Terrific as a glaze for chicken or pork. Also great poured over a brick of softened cream cheese and served with crackers or celery sticks.

  5. Lori

    Thank you for the recipe. I doubled it. I wish I would have put a little less sugar in it. I did triple the amount of Jalapeños to give it a little more kick.
    I am excited to try it on roast beef.


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