Hot Apricot Jam

Hot Apricot Jam Recipe Image
The recipe of making jam from apricots
Hot Apricot Jam Recipe Image
By: Nellie Palmer



  • 3-1/2 pounds fresh apricots
  • 6 tablespoons fresh squeezed lemon juice
  • 2 or 4 red hot chili peppers (depending on desired heat), seeded
  • 1/4 cup rice vinegar (1/8 cup if using 2 peppers)
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 7 cups swerve sugar replacement


** can replace chili peppers with any hot red pepper




  • Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place on lowest heat setting and let simmer.
  • Place peppers in a separate sauce pan with the rice vinegar. Bring to a boil then simmer until the vinegar reduces. Place in a blender and blend until the peppers are at a desired consistency. Add to the apricots.
  • Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
  • Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
  • For best results, let processed jam stand at room temperature for 2 weeks to set up.

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