Jalapeno Apricot Jam

Jalapeno Apricot Jam

I went to the Davis farmers market because I was out of some of the toppings for my Bolani. If you read my post about Bolani Afghani bread, you know they have a selection of toppings for their stuffed flatbreads. I went to get the cilantro pesto and the jalapeno jelly, but later it occurred to me that I could probably make my own jalapeno jelly instead of paying $6 for a jar of theirs.

I found a recipe that had apricots and so I bought a bunch at the farmers market along with some beautiful jalapenos from the store. Later I realized that the recipe actually calls for dried apricots, not fresh. Oops. Nevertheless, I decided to go ahead and use the fresh apricots. The jalapenos turned out to be very potent and so I knew my jam was going to be hot.

I ended up with six pint jars. So for about $5 I made the equivalent of $36 of Bolani's. And it can be used for so many other things. The obvious is to pour it over cream cheese to serve with crackers. Here I used it to top my poached salmon. It would also be good over pork or chicken.

This is a simple recipe with so much versatility. Give it a try.

Jalapeno Apricot Jam

adapted from CDKitchen

1/2 - 1 cup Jalapeno peppers, stems & seeds removed
1 large Red bell pepper, stem & seeds removed

1 1/4 cups cider vinegar
15 apricots, chopped
6 cups sugar
2 packages of powder pectin

Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin. Pour into sterilized jars, seal, and cool.