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Apricot Jalapeno Paleo Jam

  • Author: Holley -
  • 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


  1. Wash and pit the apricots, leave the skins on: the pectin from the skin will help the jam firm up.
  2. Add jalapenos, leaving out the seeds if you don’t like the spice.
  3. Add lemon juice and honey, bring to a boil, and stir occasionally.
  4. Simmer for 5 min, and then mash the mixture, continuing to simmer.
  5. Simmer 40 min or until the texture thickens to a desired consistency.
  6. I mashed the jam once more to make sure there weren’t any huge chunks of jalapeno or apricot.
  7. 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
The Primal Desire