Apricot-Jalapeno Jam |

By AuntieLo

Ingredients

• 4 cups mashed Apricots
• 3/4 cup white wine vinegar
• 2 cups white sugar
• 2 whole jalapeno peppers, seeded and finely diced
• 1 red bell pepper, seeded and finely diced
• 1 1-3/4 oz. box powdered pectin

Preparation

Step 1

In a large pot, add the 4 cups mashed apricots, diced peppers, vinegar and sugar. Bring to a boil stirring constantly.

After it has reached a full rolling boil that cannot be stirred down, sprinkle in the powdered pectin slowly so that it doesn’t clump. Continue boiling 2 more minutes while stirring constantly.

Ladle the hot mixture into hot, sterilized, half-pint jars. Process in according to canning directions for your altitude. I did 10 minutes.

Makes 8 half-pint jars.