Wednesday, October 6, 2010

Apricot Jalapeno Jam

This recipe is brought to you by Stephanie Trevino's Mom. She taught a class on how to make this really yummy jam. I don't normally love Apricot jam but this is so delicious!!!! I have served this at several different parties since making it and it has been a big hit with everyone. I serve it with different cheeses, cream cheese, goat, muenster, provolone, and crackers. Once I made caramelized onions to go on top of the cheese and crackers and jam and it was my favorite! Sooooo you won't be able to make it now, you need fresh apricots but you can drool and wish you had some then next year you can make it.
7 C. Apricots, pitted and blemishes cut off
Squish the apricots down hard into the measuring cup
6 T. Lemon Juice
5 C. Sugar
3 Large Jalapenos or 5 Little Ones, cut off stem and
cut out the seeds and inside white stuff
1 pkg. Liquid Pectin
This makes about 6 quarts, if I remember right

  1. Wash all lids and bottles in the dishwasher with hot water.
  2. Measure Apricots make sure you squish them down hard! Put them in a Large pot
  3. Take 1 cup of apricots and puree them in a food processor with the jalapenos, add to pot
  4. Add sugar and lemon juice
  5. Stirring the ENTIRE time boil on med high, scrape off the foam and put into a bowl, Save the foam
  6. Boil until mixture is thickened and no more foam is being made, about 30 minutes
  7. Add pectin, boil 2 more minutes
  8. Fill jars with jam, do not put lids on yet
  9. Boil lids, (not rings) in water for 5 minutes
  10. Wipe top of jars clean, put lids and bands on
  11. Turn jars upside down for 10 minutes
  12. Turn jars upright and by morning all jars will have sealed, you can tell by the lid being sucked down so you can't push it up and down and make a popping noise
With the foam you scraped off at the bottom of the white foamy part is some amber syrup, this is delicious on pancakes, waffles, and crepes. I would save this in the fridge, it is yummy!

**Now this jam will keep on your shelf for about a year.
** You can double this recipe but do not triple it, the jam will not turn out right.

1 comment:

  1. Thank you for sharing your recipe. I can't wait to try it. My trees are loaded with ripe apricots!