Jalapeno Apricot Jelly

jalapeno apricot



Last summer, I made a lot of preserves. Jams, jellies, marmalade, sweet, savory and everything in between. Of all the preserves I made, this is the one that was a stand-out – not only because it was seriously good, but because it was so versatile. It is perfect on a cracker with some cream cheese. It is perfect on a round of baked brie. It is perfect on a grilled chicken breast or pork tenderloin.

More points to recommend this jelly – dried apricots are easily available any time of year. Also, this recipe makes only 6 small jars, so you don’t have a pile of jelly to store and “have to use up”. Simply make a batch, keep what you’ll use and give the rest of the small jars away as “hostess” gifts or whatever.

(If you don’t want to deal with the whole “canning” part, simply sterilize one large jar, fill and store in the refrigerator).

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10 Comments

  1. Jen, I made a double batch this weekend and it turned out great. I did use my large dutch oven- no chance of spilling over! I was able to get 7- 8oz jars with a double recipe. It looks so pretty and the taste is awesome. I know this jam will be a favorite for us– just the right amount of sweet and heat! Thanks for sharing the recipe! I look forward to trying more of your recipes.

  2. I will be trying this recipe in the next few weeks…looks delicious! Can this recipe be doubled successfully? I have read that jam and jelly recipes should not be doubled, but what do you think? I would like to can in 8 oz. jars, so a double recipe would then make 6 jars and can be processed all together.

    • Hi Chris, I think the main reason not to has to do with pan size, as jams and jellies tend to bubble up so much that doubling quantities requires a really large pot. It’s been a while since I made this, so can’t remember how much of the pot it filled. I think it’s worth a try, but dig out your biggest pot, just to be sure.

  3. I have loads of apricots this spring and would like to try the fresh version. How do you modify the recipe for fresh apricots?

    • Hmmmm. I’ve never made this with fresh apricots, but if you want to give it a try, here’s what I would do. Halve and pit your apricots. Add to a pot with 1/2 cup of water or so. Bring to a boil, then simmer a few minutes until the apricots break down. Strain through a sieve to remove biggest pieces and skins, then use about a cup of that in the same recipe (that’s the part I’m not too sure of – how much of the fresh puree you’ll need to use. It will be a bit of an experiment.) If you try it, let me know how it worked out!

  4. That is such a great story, Jenn. Thanks so much for sharing it! I love B.C. (visited there a couple of years ago)and I’m so glad the lovely people of British Columbia are enjoying the jelly.

  5. So, I have made this each time our church has a bazaar and it seems I cannot make enough of it. Jen from Ontario, you are now famous in a small city in BC!
    I gave your fresh apricot version a try and it was lovely, but people are still demanding the original. It is now referred to as Jen Squared Jelly by the members of my church, you created it and I replicated it, hence the “squared” part. Cannot thank you enough!!

  6. You’re welcome, Jenn. It’s been popular with friends and family I’ve shared it with, as well. I’ve also experimented with making this with fresh apricots in the spring when they are plentiful and it’s very good as well. Not quite a jelly, more of a jam, but the taste is just as nice.

  7. I made this for my church sale this summer and it sold like you wouldn’t believe! I still have people coming up to me after service and raving about it! Thanks so much!

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