Apricot Jalapeno Preserves

Instructions

1. In a large, heavy-bottomed saucepan, combine the chopped apricots, jalapeno peppers, sugar, lemon juice, ginger, and a pinch of salt. Stir to combine all the ingredients.

2. Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent the bottom from sticking.

3. Once the mixture starts boiling, reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally. The apricots should break down and the mixture will thicken.

4. As the preserves cook, use a potato masher to gently mash any remaining large fruit pieces to achieve a smoother consistency. Continue to simmer until the mixture reaches the desired thickness.

5. To test if the preserves are ready, place a small amount on a chilled plate and let it cool for a minute. If it thickens and wrinkles when you push it with your finger, it's done. If not, continue to simmer for a bit longer.

6. Once the preserves reach the desired consistency, remove the saucepan from the heat and allow it to cool slightly.

7. Carefully spoon the warm preserves into clean, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth to ensure a proper seal.

8. Seal the jars with lids and rings, then process them in a water bath canner for 10 minutes to ensure a safe and secure seal.

9. Once processed, remove the jars from the canner and let them cool at room temperature. The lids should pop as they cool, indicating a proper seal. If any lids do not pop and stay concave, refrigerate those jars and use them first.