Apricot Jalapeño Jam

Apricot-Jalepeno-Jam-2The perfect combination between spicy and sweet, this jalapeño jam will definitely awaken your tastebuds. The jam contains jalapeño peppers (some with seeds in tact) which gives off a mild to hot heat. The apricots help to sweeten the jam and add in a citrus flavor. It is perfect to spread on toast or bagels in the morning with a little bit of cream cheese. It can also be tossed with different meats and used as a marinade. Its spicy sweet flavoring makes this jam extremely versatile.

This jam is a little different from your traditional jams because it does not use pectin. After searching and searching, none of my local grocers had pectin. I wanted to make something with ingredients that would be easily accessible and so I have switched out the pectin for a Knox Gelatin packet. I do have to say the consistency is more like a jello than a jam but the flavor doesn’t suffer! Feel free to switch out the gelatin packet for 2 (3 oz.) liquid pectin packets if you have them handy. You will also have to process the jam in a water canner for 10 minutes after it has finished cooking and has been jarred. If you do not mind the jello-like consistency then just follow the directions below!


4 jalapeño peppers, finely chopped (remove seeds from 1 of the peppers, leave seeds for remaining 3)

3/4 cup white wine vinegar

2 cups sugar

1 1/2 cups dried apricots, chopped

1 orange or red bell pepper, finely chopped

1 package Knox unflavored gelatin



In a medium sized saucepan, combine jalapeño peppers, vinegar, sugar, apricots, and bell pepper. Heat over high heat until it comes to a boil. Allow to boil for 1-2 minutes. Remove from heat, quickly stir in gelatin and whisk until it is well incorporated. Return to heat and allow mixture to return to a boil. Boil for 1 additional minute. Remove from heat and pour into glass jar. Let cool to room temperature. Seal jars and place in refrigerator. It will take about 3-4 hours for gelatin to harden.




  • Life and Larder
    Posted at 07:47h, 04 January Reply

    Try adding apples which contain natural pectin…

    • Justine
      Posted at 23:47h, 05 January Reply

      Thanks for the tip! Good info, I will have to try this out 🙂

  • Bonnie
    Posted at 09:01h, 07 March Reply

    how many jars?

    • Justine
      Posted at 09:37h, 07 March Reply

      Hi Bonnie,

      I used two 16 oz. mason jars for this 🙂

      • Bonnie
        Posted at 10:14h, 07 March Reply

        Thanks, I have also made something similar to this with “habanero”…Delish!

        • Justine
          Posted at 10:15h, 07 March Reply

          Yum that sounds delicious!!

  • Laura
    Posted at 05:22h, 25 August Reply

    How long do you think this will keep? I don’t have a water canner either, are there any other ways of getting it to keep longer. I live in the uk and we don’t seem to go in for processing/canning.

    • Justine
      Posted at 13:34h, 29 August Reply

      Hi Laura!

      Should keep in the refrigerator for about 2 weeks. The batch does make a lot so being able to store it for a longer period of time is a great idea. Let me look into some methods that could work for you and I will get back to you shortly 🙂

      Hope you have a great Friday!

      • Laura
        Posted at 05:10h, 30 August Reply

        Thanks Justine that’s really helpful. I have to say this is absolutely the most delicious savoury jam I’ve ever made. Thanks for the recipe!

  • Margo
    Posted at 21:11h, 11 July Reply

    Have you tried using ripe apricots instead of dried? I have a tree full of apricots and I can only make so much jam 🙂

    • Justine
      Posted at 18:03h, 30 August Reply

      I haven’t but that sounds like a delicious idea! Wish I were able to grow different fruits and veggies but being in NYC makes that a little difficult 🙁

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