The perfect combination between spicy and sweet, this Jalapeño jam will definitely awaken your tastebuds. The jam contains Jalapeño peppers (some with seeds in tact) which gives off a mild to hot heat. The apricots help to sweeten the jam and add in a citrus flavor. It is perfect to spread on toast or bagels in the morning with a little bit of cream cheese. It can also be tossed with different meats and used as a marinade. Its spicy sweet flavoring makes this jam extremely versatile.

Ingredients:

• 4 Jalapeño peppers, finely chopped (remove seeds from 1 of the peppers, leave seeds for remaining 3)
• 3/4 cup white wine vinegar
• 2 cups sugar
• 1 1/2 cups dried apricots, chopped
• 1 orange or red bell pepper, finely chopped
• 1 package Knox unflavored gelatin

Preparation

1. In a medium sized saucepan, combine Jalapeño peppers, vinegar, sugar, apricots, and bell pepper.
2. Heat over high heat until it comes to a boil. Allow to boil for 1-2 minutes.
3. Remove from heat, quickly stir in gelatin and whisk until it is well incorporated.
4. Return to heat and allow mixture to return to a boil.
5. Boil for 1 additional minute. Remove from heat and pour into glass jar.
6. Let cool to room temperature. Seal jars and place in refrigerator. It will take about 3-4 hours for gelatin to harden.