Apricot Jalapeno Cheese Topper

By: Jennifer M December 3, 2012 Appetizers, Preserves 14 Comments
Apricot Jalapeno Cheese Topper
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Perfect for holiday entertaining and hostess gifts!

This Apricot Jalapeno Cheese Topper is technically a jam, so if you make this and you’ve never made jam, you’ve now made jam :) I’m just not calling it a jam because I’m not really treating it like one (not “canning” or storing it for any length of time). This is for making now and popping in the fridge or gifting. Then you can enjoy it over the holidays (or grab a jar to give as a hostess gift). Because it’s made with dried apricots, you don’t have to put it up when a fruit is in season. You can just make a batch whenever you need some.

This cheese topper is a perfect kitchen gift project, because it’s quick and easy, it’s made with dried apricots (easily available year round) and doesn’t need commercial pectin, so it’s more economical to make and needs less sugar. I like to pick up some pretty little jars and put it with a round of brie and crackers or bread in a little basket or container. If you like, include a recipe card with the Spicy Sweet Apricot Sauce below, as an idea for any left-overs.

Apricot Jalapeno Cheese Topper
I love to spoon some on top of warm brie, but it’s also great for just putting out a small bowl and spoon, and using a bit to top crackers and cheese (goes great with aged white cheddar or goat or cream cheese).

This recipe will make about 2 cups of cheese topper, enough for four 4-oz. (125ml) or two 8-oz. (250ml) gift jars. You can double the recipe, but I wouldn’t make too much at once. Other than the 4 hour soak, this cooks up quickly, so it’s easy to make another batch when you need some more.

Ideally, you’ll have a thermometer to make this. If you don’t, it’s still easy enough to give it a try.

Try some on salmon or chicken:

Spicy Sweet Apricot Sauce: In a small microwave-safe bowl or glass measuring cup, combine 1/2 cup Apricot Jalapeno preserve, 1 tsp. soy sauce, 1 tsp. Sriracha, 1 tsp. sesame oil, 1 Tbsp. shredded coconut. Heat for 30-45 seconds. Spoon over grilled or pan-seared salmon or chicken.

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email

14 Comments

  1. Betty December 3, 2012 at 9:16 pm

    This jam is wonderfully addictive and perfect for the holidays and gifting. I’ve always made it with habaneros, but the jalapenos would be better for those that don’t like so much heat. (my sister, for one!)

    • Jennifer M December 3, 2012 at 9:45 pm

      Hi Betty. Habaneros are never available around here, so I’ve always made this with jalapenos. It’s definitely milder, but a nice balance between sweet and heat. I agree about the addictive part!

  2. sara December 5, 2012 at 12:11 am

    This looks SO yummy…I love fruit jams with cheese, and the jalapeno sounds awesome with apricot.

    • Jennifer M December 5, 2012 at 6:46 am

      Thanks Sara. It’s one of my favourites, especially this time of year. Great to have on hand for entertaining.

  3. Sophie December 5, 2012 at 1:06 am

    this looks AMAZE Jennifer! oh man, hot pepper jelly and some kind of cheese on crackers is one of my faaaavorite holiday eats! and baked brie in general, i cant get enough of. i love that this sounds so simple to make, i totally have a Christmas party i could bring it to this weekend! love all your different serving suggestions, too :)

    • Jennifer M December 5, 2012 at 6:57 am

      Thanks Sophie. This stuff is awesome with baked brie. If you like a bit of heat, definitely do the 1/4 cup jalapeno.

  4. Sue/the view from great island December 5, 2012 at 7:47 pm

    This looks fabulous, and I love the way you’ve photographed it. This is the way I make ‘jam’, in small batches to eat right away, and the combination of sweet and hot is one of my favorites.

    • Jennifer M December 5, 2012 at 7:51 pm

      Thanks so much, Sue. I do the same small-batch thing. I learned my lesson after a summer of big batch preserving a few years ago that I STILL have hanging around ;)

  5. Caroline March 30, 2013 at 9:18 am

    I have bought this hot pepper jelly or jam in jars from the grocery store. We can do some serious damage to an open jar in my house! I love that sweet and spicy combination. I’ve never thought to make it! I’m bookmarking this and making it soon!

    • Jennifer M March 30, 2013 at 11:12 am

      This is one of my favourite things to make around the holidays, because we can do some serious damage as well ;)

  6. LeAnn Brooks September 24, 2013 at 12:43 pm

    Wondering if this is safe to can ?

    • Jennifer M September 24, 2013 at 12:46 pm

      Absolutely, LeAnn.

      • LeAnn September 29, 2013 at 6:56 pm

        Thank you so much ! this is by far the best jalapeno jelly recipe ive tried I now have 10 pint jars between my friend and I that we canned . YUM:)

        • Jennifer M September 29, 2013 at 7:01 pm

          So glad to hear, LeAnn. Enjoy!

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