Home Trees - Apricot Jalapeno Jam Recipe

Handy Conversions

3 Ounces of Liquid Pectin
equals 4 Tablespoons of Dry

Handy Tips

Liquid Pectin goes into the jam mixture after it comes to a boil.

Use gloves when chopping peppers.

Letting the jam rest 1-2 minutes after you take it off the heat will help reduce foam.

Use a large slotted spoon to remove foam before ladling the jam into the mason jars.

Adding butter to the jam will
help reduce foam.

Apricot Jalapeno Jam Recipe

Ingredients
5-6 Cups of Chopped Apricots (5 Pints) About 3 1/2 lbs 1/2 Cup of Water 1/4 Cup of Lemon Juice 1 Cup of Diced Jalapeno Peppers 1 Pat of Butter (1 Tablespoon) 8 Tablespoons of Dry Pectin or 2 Boxes (2 Ounces Each) 7 Cups of White Sugar A Pinch of Salt Ten (10) Ounce Canning Jars with Lids and Seals

Directions

Remove the lids from the jars. Wash the lids in soapy water, rinse and place in a medium sauce pan covered with water. Put on low heat to simmer. Wash the screw lids, rinse and set aside.
Place the jars in your dishwasher and set to sterilize. This usually takes 2-3 hours so plan ahead.
Wash the apricots and remove the pits. Discard bad and mushy fruit. I don't peel my apricots but it's your choice. I like the added color and contrast the peels give to the jam.
Fill your canner with water to within 3 inches of the top. Attach the jar rack, put the lid of and set on high so you get a roiling boil.
Measure out the water and lemon juice.
Time to chop the apricots. I cut my apricots into quarters but you can chop, halve or quarter them. Placed the chopped apricots in a large bowl.
Pour the 1/4 cup of lemon juice over the chopped apricots to keep them from turning brown. Mix thoroughly.
Wash the jalapenos, remove the stems, seeds and white pith. Dice using gloves.
Measure out the sugar and pectin in separate bowls. I add a small amount of sugar to the pectin and mix it in to prevent clumping.
Place a small plate in the freezer to test for jam consistency.

Time to Cook

Add the apricots, pectin, jalapenos and water to a large heavy saucepan and bring to a boil. Add the butter and stir constantly. Once the mixture is boiling add the sugar and return to a heavy boil, continue to stir constantly. Boil for one minute. Turn off the heat and add the pinch of salt, stir. Put a small amount of jam on your frozen plate and let stand for 1 minute. When you tilt the plate and the jam isn't runny you are good to go, otherwise add another tablespoon of pectin to the pot and boil for another minute.

Line up your mason jars so they are easy to reach. Remove any foam using a slotted spoon. Using the funnel, ladle the jam into each jar to within one 1/4 inch of the top. Wipe the jar rims with a clean paper towel or cloth. Use the magnetic wand to retrieve a lid for the top of each jar. Add a screw lid, tighten the lid but not too tight. Place 7-8 jars in the canner rack at a time (dont over crowd) with the tongs, lower the rack, put the lid of the canner and boil (process) for 10 mins. Repeat with the remaining jars.

Remove the jars from the canner by lifting the rack to the rim of the canner. Take each jar out with the tongs and put it on a rack to rest. Let your jars rest for at least 24 hours then label and enjoy.

Notes

If your jam doesn't set I have had success pouring the contents from the 10 jars back into the heavy sauce pan, adding 1-2 tablespoons of pectin with a small amount of sugar into the jam and boiling for 1 minute. Repeat the canning process, resterilize your jars. I actually hate doing this so I routinely add 1/3rd more pectin than most recipes require.

Don't obsess over fresh lemon juice bottled works fine and has a more consistent ph.

I prefer powdered pectin but here is the conversion if you have liquid pectin. 1 ounce of liquid pectin = 4 teaspoons of powered pectin. So one box of liquid pectin would equate to 4 tablespoons of pectin. Liquid pectin is added after the mixture comes to a boil and then you boil for one minute.