This delicious and easy apricot jalapeño jelly is the perfect cheese topper! Great for holiday get-togethers or as a homemade gift from your kitchen.
You’ll love that this apricot jalapeño jelly starts with dried apricots so it can be made any time of year. I make small-batches to keep in the refrigerator over the holidays or it can be canned and given away.
Ingredients and substitutions
Dried apricots – This apricot jelly starts with dried apricots, so it can be made any time of year.
Red onion – Red onion is recommended for this jelly.
Bell pepper – You can use red, orange or yellow bell pepper. Green bell pepper isn’t recommended.
Jalapeño pepper – Use just the pepper for a milder jelly or add some or all of the seeds from the jalapeño for some extra kick.
Optional liquid pectin – This jelly will set is boiled to 221F without pectin, but if you prefer a firmer jelly or you just want to be sure it sets well, stir in a bi of liquid pectin at the end of cooking.
How to make apricot jalapeño jelly
- Combine all the jelly ingredients except the pectin in a large saucepan. This jelly boils up quite a bit, so go for the bigger pot!
- Stir the ingredients together and turn on the heat to medium.
- Stir the mixture until the sugar dissolves, then increase the heat to medium-high and bring to a boil.
- Boil the jelly at a full rolling boil for 2 minutes.
- If using the liquid pectin, stir it in and boil another 1 minute.
- Let the jelly stand in the pot for about 5 minutes, then spoon into jars. Attach the lid and let cool in the jars, inverting the jars every 10 minutes to keep the solids equally distributed in the jelly.
How to enjoy this apricot jalapeño jelly
- I love to spoon this apricot jelly on top of warm Brie. Alternately, spoon into a small jar with a spoon and use to top crackers and cheese. It goes well with aged white cheddar, goat, or cream cheese.
- This quick and easy jelly is a perfect kitchen gift from your kitchen. As it’s made with dried apricots it can be made any time of year.
- Use the jelly to make a delicious Spicy Sweet Apricot Sauce (recipe below!) which is perfect on salmon or chicken.
Recipe tips!
- This recipe will make about 2 cups of jelly, or enough for four 4-oz. (125ml) or two 8-oz. (250ml) jars. You can double the recipe, but I wouldn’t make too much at once.
- Other than the 4 hour soak, this jelly cooks up quickly, so I find it easier just to refrigerate it rather than process it. I know I cook up another batch when I need some more.
- Use a large pot to boil the jelly as it boils up considerably and you’ll want to have ample room.
Storing and freezing
This jelly must be refrigerated for storage unless it has been properly canned in a hot water bath. The jelly will keep well in the fridge for up to a month.
If you want to can this jelly, please refer to a reputable food canning resource below for guidance on how to safely can this jelly. A 10-minute water bath is the generally recommended time for jams and jellies.
Step-by-step home canning resource from Bernadin.
Spicy Sweet Apricot sauce
In a small microwave-safe bowl or glass measuring cup, combine 1/2 cup apricot jalapeño jelly, 1 teaspoon soy sauce, 1 teaspoon Sriracha, 1 teaspoon sesame oil and 1 Tablespoon of shredded coconut. Heat for 30-45 seconds. Spoon over grilled or pan-seared salmon or chicken before baking or grilling.
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Get the Recipe: Apricot Jalapeño Jelly
Ingredients
- 1/2 cup dried apricots, diced into 1/4-inch pieces
- 1/2 cup white vinegar
- 1/4 cup red onion, diced in 1/4-inch dice
- 1/4 cup red bell pepper, diced in 1/4-inch dice
- 1/4 cup jalapeño pepper, diced in 1/4 inch dice, with or without seeds
- 2 cups white granulated sugar
- 1 Tablespoon liquid pectin, optional *see Note 1 below
Instructions
- Place the diced dried apricots in a small bowl and add the white vinegar. Stir well and push the apricot pieces down so that they are covered by the vinegar. Cover the bowl with plastic wrap and let stand at room temperature for 4 hours, stirring a couple of times.
- Near the end of your 4 hours, dice up your onion and peppers.
- Add the soaked apricots together with any remaining vinegar in the bowl into a medium saucepan. Add the diced red onion, red pepper and jalapeño pepper to the saucepan. Add the sugar and stir to combine.
- Over medium heat, stir the mixture until it becomes very liquid and the sugar has dissolved. Once the sugar has dissolved, increase the heat to medium-high and attach a thermometer. Cook the mixture until it reaches at least 222° F. on your thermometer then remove from heat and carefully pour into a jar and place lid on it. If you don't have a thermometer, you'll want to allow it to cook the jelly at a full, rolling boil for about 2 minutes. A full, rolling boil is a vigorous boil – one that can't be stirred down. Add the liquid pectin (if using) and stir in. Boil for 1 more minute then remove from the heat.
- Let the jelly stand in the pot for 5-10 minutes, then spoon into clean jars (or sterilized jars if canning). Allow the jars to cool at room temperature, flipping the jar over every 10 minutes or so, to distribute the solids in the jelly. Once cooled, the jelly must be refrigerated unless the jars have been properly processed in a water bath. If giving un-canned jelly as gifts, be sure to label the jelly to advise the recipient that the jelly must be refrigerated.
- Always follow canning best-practices to preserve this jelly, such as those outlined in the step-by-step canning guide from Bernadin.
Notes
More jelly recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Can you use fresh apricots?
Hi Christine, this recipe won’t work with fresh apricots as written. It would require changes to account for the added water in fresh apricots.
Hi Sandy, if it didn’t set up (and you used the full amount of sugar, as specified), it is almost certain that it didn’t cook long enough to reach the “jam” stage. That is generally 220F, but can vary depending on elevation.
Thank you for your reply I will be sure to measure more carefully and a new candy thermometer is on the shipping list.
Thanks Sandy, I will often double check with the cold plate test, even when using a thermometer. It’s always disappointing when it doesn’t set, so I try to make double sure it’s reached the jam point :)
How long will this keep in the fridge?
Hi Heidi, it will keep in the fridge for several weeks.
Wondering if this is safe to can ?
Absolutely, LeAnn.
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:)
So glad to hear, LeAnn. Enjoy!
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!
This is one of my favourite things to make around the holidays, because we can do some serious damage as well ;)
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.
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 ;)
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 :)
Thanks Sophie. This stuff is awesome with baked brie. If you like a bit of heat, definitely do the 1/4 cup jalapeno.
This looks SO yummy…I love fruit jams with cheese, and the jalapeno sounds awesome with apricot.
Thanks Sara. It’s one of my favourites, especially this time of year. Great to have on hand for entertaining.
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!)
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!
Grow the habaneros. Easy to grow high yield from one plant .
Maybe I will try that sometime :)