Summer is in full swing: farmers markets and fruit stand are full of delicious locally grown fruits, veggies, and herbs. This should be great news for a food blogger: especially one that is into slow and local food. Unfortunately, even with the long days of summer, I don’t have enough time. I think I need to quit my day job. Or maybe take a leave in the summer months, unfortunately, being in the liquor business in a tourist town, summer is the peak season. I’m in a real pickle. I want to spend my days pickling, but I get “jammed” up at work. Obviously, this leads to feelings of being overwhelmed and over-reaching for punny jokes. I will get thru this, really if you are to have a 1st world problem, being busy is one of the better problems to have.
I have a friend with a large garden and an apricot tree. She had so much fruit, she simply couldn’t keep up. I feel good about using up someone else’s excess food that would otherwise be turning to compost on the ground, and we also got a little visit, which is always nice. I showed up ready to pick, but she had already organized the apricots for me, in a box. We traded: my wine for her fruit and herbs, and we both came out winners. I dried a bunch of apricots and made a small batch of jam. Not eating bread, I find I have less use for jam: this spicy tangy jam is amazing with pork or chicken. Who needs bread when you have meat to put your jam on? This isn’t the first time we have combined a tree fruit with hot peppers on meat: check out our peach chili sauce, amazing on chicken wings. If you aren’t a fan of spice, you can omit the jalapenos, or remove the seeds, that will make it peppery without the heat! Apricot paleo jalapeno jam, my new favorite flavor combination.
Apricot Jalapeno Paleo Jam
- Yield: 4 jars 1x
Tangy apricots with a little jalapeno bite, apricot jalapeno paleo jam, made without sugar or pectin.
- 8 cups apricots, stones removed
- 2 jalapenos, sliced, seeded if your want less heat
- 1/4 cup honey
- 1/4 cup lemon juice
- Wash and pit the apricots, leave the skins on: the pectin from the skin will help the jam firm up.
- Add jalapenos, leaving out the seeds if you don’t like the spice.
- Add lemon juice and honey, bring to a boil, and stir occasionally.
- Simmer for 5 min, and then mash the mixture, continuing to simmer.
- Simmer 40 min or until the texture thickens to a desired consistency.
- I mashed the jam once more to make sure there weren’t any huge chunks of jalapeno or apricot.
- The 8 cups of apricot yielded 4 small jars of jam, it should last in the fridge for 8 weeks, or you can water bath can the jam to last longer.
- Category: Preserves
- Method: Canning
- Cuisine: Jam
this sounds soo good Holley!!! Nice work!
Darla Johnson says
I made a batch. I had some chicken for lunch and decided to try some of this jam on. It was absolutely delicious! It was so good I decided to use it in Dutch oven chicken When we went camping!
2 bottles apricot jalapeño jam. Jack Daniels BBQ sauce, ketchup, garlic, onion, red bell pepper, lemon pepper, garlic pepper, ginger beer.
* I just threw it in a bowl & tasted it to see if it would pass. It was so good!!!