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 Chop) and measure 4 cups. (They should still be a little bit chunky…)
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!)
In a large pot, add the 4 cups mashed apricots, diced peppers, vinegar and sugar. Bring to a boil stirring constantly.
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.