Here is one we want to give a try soon from theprimaldesire.com.Reference Link:
Apricot Jalapeno Paleo Jam:
Summer is in full swing: farmers markets and fruit stand are full of delicious locally grown fruits, veggies, and herbs. This should be great news for a food blogger: especially one that is into slow and local food. Unfortunately, even with the long days of summer, I don’t have enough time. I think I need to quit my day job. Or maybe take a leave in the summer months, unfortunately, being in the liquor business in a tourist town, summer is the peak season. I’m in a real pickle. I want to spend my days pickling, but I get “jammed” up at work. Obviously, this leads to feelings of being overwhelmed and over-reaching for punny jokes. I will get thru this, really if you are to have a 1st world problem, being busy is one of the better problems to have.
I have a friend with a large garden and an apricot tree. She had so much fruit, she simply couldn’t keep up. I feel good about using up someone else’s excess food that would otherwise be turning to compost on the ground, and we also got a little visit, which is always nice. I showed up ready to pick, but she had already organized the apricots for me, in a box. We traded: my wine for her fruit and herbs, and we both came out winners. I dried a bunch of apricots and made a small batch of jam. Not eating bread, I find I have less use for jam: this spicy tangy jam is amazing with pork or chicken. Who needs bread when you have meat to put your jam on? This isn’t the first time we have combined a tree fruit with hot peppers on meat: check out our peach chili sauce, amazing on chicken wings. If you aren’t a fan of spice, you can omit the jalapenos, or remove the seeds, that will make it peppery without the heat! Apricot paleo jalapeno jam, my new favorite flavor combination.
- Author: Holley – www.ThePrimalDesire.com
- Yield: 4 jars 1x
Description
Tangy apricots with a little jalapeno bite, apricot jalapeno paleo jam, made without sugar or pectin.
- 8 cups apricots, stones removed
- 2 jalapenos, sliced, seeded if your want less heat
- 1/4 cup honey
- 1/4 cup lemon juice
Instructions
- Wash and pit the apricots, leave the skins on: the pectin from the skin will help the jam firm up.
- Add jalapenos, leaving out the seeds if you don’t like the spice.
- Add lemon juice and honey, bring to a boil, and stir occasionally.
- Simmer for 5 min, and then mash the mixture, continuing to simmer.
- Simmer 40 min or until the texture thickens to a desired consistency.
- I mashed the jam once more to make sure there weren’t any huge chunks of jalapeno or apricot.
- The 8 cups of apricot yielded 4 small jars of jam, it should last in the fridge for 8 weeks, or you can water bath can the jam to last longer.
- Category: Preserves
- Method: Canning
- Cuisine: Jam
Jeannie notes.. Above is curated for evaluation and recommendation from theprimaldesire.com
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Apricot Jalapeno Paleo Jam
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