Everyone needs a friend like Aaron. Aaron is my friend from college that everyone liked and everyone knew. For some reason, he stayed friends with me and pretty much fulfills my happy place when it comes to food. He works in production agriculture so he hooks this girl up with wonderful things like walnuts, oils, and apricots! I try and keep him elbow deep in jam and jelly – everyone seems happy so far.
Aaron got me something like 40 pounds of apricots this year. I love apricots, they are sweet little golden nuggets of warm delicious goodness. They made a fabulous jam. And jam I did! I made plain apricot, ginger, vanilla, but the best was apricot jalapeno! Something about sweet and spicy brings me joy.
- 3 cups finely chopped apricots (about 25 medium)
- ½ cup minced jalapeno
- 1/3 cup lemon juice
- 1 3-oz pouch liquid pectin
- 1/2 tsp butter (optional, it keeps the foam down)
- 5-3/4 cups sugar
Mix apricots, jalapeno, lemon juice and sugar in large saucepan. Add butter. Bring to a rolling boil, one that cannot be stirred down. Add pectin and boil hard for one minute. Remove from heat and skim any foam. Place in jars, adjust lids and bands. Process in a boiling water canner for 10 minutes.
Serve this jam on cream cheese with wheat thins, or as a marinade on chicken or pork. It’s so good!
Adapted from here.