“Hot Jam!”- Apricot, Ginger-Jalapeno Jam

I may not have the best ‘green thumb’, but I’ve somehow mastered the art of growing peppers! I’m an urban farmer (but only for peppers.)

My jalapeno plant has been on a roll the past few weeks, poppin’ out peppers left and right.

But what is one to do with a bunch of hot jalapenos? The usual pico de gallo, or stuffed jalapenos were in the running to be made, but then a bag of dried apricots and candied ginger caught my eye. Hence, the creation of hot jam!

What You Need:

1 Cup Dried Apricots, finely diced

¼ Cup Crystallized Ginger, finely diced

3 Small Jalapenos, minced

½ Lemon, juiced

1 Cup Boiling water

¾ Cup Sugar

1. Soak dried apricots and ginger in the boiling water for about an hour. Then transfer to a small pot. Add in jalapenos, sugar, lemon juice.

2. Bring mixture to a boil, then reduce to a gentle simmer for about 15-20 minutes.

3. Transfer mixture into a jar and let cool to room temperature.