Apricot Jalapeno Jelly
A vibrant, spicy apricot jalapeno jelly combines sweet and heat with fruity undertones, perfect for spreading on toast or serving with cheese and charcuterie.
Ingredients
Instructions
- Drain and rinse the jalapeno peppers.
- Remove stems and seeds from the peppers.
- Combine pepper strips, vinegar, and jalapeno peppers in a blender.
- Process until small chunks form.
- Combine the blended mixture with apricot and sugar in a saucepan.
- Bring to a boil and cook for 5 minutes.
- Remove from heat and skim foam.
- Cool for 2 minutes.
- Add liquid pectin and food color, then stir well.
- Pour into sterilized jars and seal.
Tips & Substitutions
For a spicier kick, leave some seeds in the jalapenos when blending. If dried apricots are unavailable, you can substitute with dried peaches or nectarines, though the flavor will differ slightly. Make sure to finely sliver the apricots to ensure even distribution in the jelly. Always use sterilized jars for proper sealing to extend shelf life.
Serving Suggestions
This jelly pairs beautifully with cream cheese on crackers for an appetizer or as a glaze over grilled meats. It also complements breakfast dishes like bagels or toast. For a refreshing dish, serve it alongside the Crunch Pineapple Cranberry Mold to balance the flavors. Enjoy it with cheese platters for an exciting contrast.
Storage & Reheating
Store the apricot jalapeno jelly in a cool, dark place for up to a year. Once opened, keep it in the refrigerator where it can last for several weeks. If you notice any mold or off smells, discard the jelly. Reheat gently in a saucepan if it has thickened too much after refrigeration.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Jalapeno Jelly contains roughly 35 calories, with 1g protein, 6g carbohydrates, and 0g fat. It is a good source of vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
While fresh apricots can be used, the jelly may not set properly due to the higher water content. If you prefer fresh, consider cooking them down to a thicker consistency before adding to the recipe, or stick with dried apricots for best results.
What can I do if my jelly doesn't set?
If your jelly doesn't set after cooling, it may need more pectin. You can reheat it, adding a bit more liquid pectin while boiling for a few minutes, then rejar. Ensure to follow the instructions closely for accurate results in future batches.
How spicy is this jelly?
The spiciness can vary based on the jalapenos used and how many seeds you include. For a milder jelly, be sure to remove all seeds and membranes from the jalapenos. Conversely, adding more jalapenos or leaving some seeds will increase the heat, so adjust according to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).