Friday, August 1, 2014

Apricot Jalapeño Jam

This is a recipe from my neighbor Kelli Herlevi.  It is awesome over cream cheese as a dip with crackers or cooked with chicken.

4 cups fresh, peeled chopped apricots
3/4 cup white wine vinegar
2 cups sugar
3-4 finely diced orange or red bell pepper
3-4 finely chopped jalapeño peppers
1 package of pectin


  • Combine peppers, apricots, and vinegar in a saucepan.  Add pectin OR sugar, according to pectin directions.  (This differs depending on whether you are using liquid or powdered pectin.)  
  • Bring to a full boil over high heat, stirring constantly.  Add pectin OR sugar, according to pectin directions.  Return to a boil and boil rapidly for 1 minute and remove from heat. 
  • Ladle into sterilized jars and process in a water bath canner.

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