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Apricot Jalapeño Jam

Yields8 Pints

Apricot Jalapeño Jam

 16 cups Apricots Julienne
 4 cups Sugar
 4 cups Water
 1 cup Jalapeño minced
 1 cup Vinegar (white)
 1/4 cup Olive Oil
 1 box Mrs. Wages® Fruit Pectin Home Jell®
1

1. In a large pot heat the olive oil to almost smoke point, add the jalapeño and blister them in the oil without browning.

2

2. Add the sugar and melt the sugar into a liquid.

3

3. Add the apricots, vinegar and water then bring to a simmer.

4

4. Add the Mrs. Wages® Fruit Pectin Home Jell® and continue to simmer for 15 minutes.

5

5. Remove from heat cool and portion into 16-ounce containers or freezer safe zip loc bags.

Nutrition Facts

0 servings

Serving size

8 Pints