“I love the jalapeno-fruit recipes to have at home and to give as gifts. With a nice wheat cracker, a little cream cheese and dollop of the jelly you have a nice snack or appetizer. The 'heat' from the jalapenos depends on how many of the seeds you leave in the jelly. A friend likes this on hotcakes, and we also like the jelly on biscuits.Try this, it will surprise you!”
7 half pints

Ingredients Nutrition


  1. Place the jalapenos, pepper and vinegar in a blender (or food processor).
  2. Pulse until small chunks remain.
  3. Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
  4. Bring to a boil; boil rapidly for 5 minutes.
  5. Remove from the heat; skim off any foam that forms.
  6. Allow mixture to cool for 2 minutes.
  7. Mix in the pectin.
  8. Pour into sterilized jars, seal and cool.
  9. (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
  10. * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!

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