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Home » Condiment

Published: Aug 2, 2019 · Modified: Jun 20, 2021 by Kathy

Jalapeno Apricot Sauce

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Chicken drumsticks covered with an orange glaze.

A sweet and spicy apricot sauce that's perfect for basting on barbecued chicken, glazing meatballs or serving over cream cheese with crackers. This jalapeno apricot sauce is so tasty with just a touch of heat.

This simple sauce is made with fresh apricots, jalapenos, sugar and white wine vinegar. 

A glass jar filled with an orange glaze with jalapenos.

Why make this sauce

Jalapeno Apricot Sauce - is it a jam or is it a sauce? The answer is yes to both! This starts out as a jam but then white wine vinegar and fresh jalapenos are added and it becomes a sauce.

The vinegar adds a bit of a tang, that makes it perfect for adding to barbecued meats, glazing cocktail meatballs or serving as an appetizer on top of cream cheese.

This tasty sauce can also be used in my baked apricot chicken recipe! Just use this sauce in place of the homemade apricot jam sauce.

Key ingredients

Apricots, jalapeno and sugar together on a board.
  • Fresh apricots
  • Jalapeno
  • Sugar
  • White wine vinegar

Step by step directions

  • Cut apricots in half and remove pit. Cut apricots into small chunks.
  • Add apricots and sugar to a sauce pot.
A pot with sugar and cut apricots.
  • Heat over medium heat stirring often. 
  • Continue cooking until temperature reaches 220°
Apricot jam in a pot.
  • Add chopped jalapenos and vinegar.
  • Cook over low heat for an additional 5 minutes.
Apricot jam with finely chopped jalapenos.
  • Remove from heat and place in a heatproof dish.

Recipe tips

  • No need to remove skin from apricots - just remove pit and chop into small pieces
  • Remove seeds from jalapenos and chop jalapenos into a small dice. Use caution when handling jalapenos. The spicy oils will transfer to your hands - avoid touching your eyes or other sensitive areas.
Diced jalapeno peppers.
  • Stir sauce often to avoid scorching
  • Sauce will continue to thicken as it cools

Shortcut method

I like to make this sauce from scratch, using fresh apricots. However, sometimes fresh might not be available or you want a sauce quicker than making from scratch. This shortcut method works really well.

  • Use one cup of prepared apricot jam
  • Heat jam over medium heat along with the vinegar and jalapenos
  • Simmer over low heat for 5 minutes
  • Remove from heat and use as desired
A basting brush dripping with an apricot sauce over a jar filled with the sauce.

Ways to use sauce

  • Use as a glaze with barbecued chicken breast - add during the final 10 minutes of cooking. Baste and turn every few minutes.
  • Pour over cream cheese and serve with crackers
  • Use  with cocktail meatballs
  • Use as a dip for chicken nuggets or coconut shrimp
  • Bake in wonton cups
  • Add to a toasted bagel with cream cheese
  • As a dipping sauce with chicken tenders
Drumsticks with a sticky glaze on a white platter.

Recipe Faqs

How does the sauce thicken?

Apricots contain natural pectin. The sauce is heated to 220° which is the temperature needed for jam to set.

How long will sauce last?

The sauce will last up to two weeks when stored in the refrigerator.

A pastry brush with an orange sauce dripping from the brush.

More great apricot recipes

If you have an abundance of apricots or just love them as much as I do, you'll also want to check out these recipes!

  • Apricot Jam
  • Apricot Sweet Rolls
  • Apricot Sorbet

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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A glass jar filled with an orange glaze with jalapenos.

Jalapeno Apricot Sauce

Kathy Berget
A sweet and spicy sauce perfect for using as a barbecue glaze or served with cream cheese and crackers.
4.99 from 50 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Condiment
Cuisine American
Servings 1 cup
Calories 55 kcal

Equipment

  • Instant Read Thermometer
  • Measuring Cups
  • Chef Knife
Prevent your screen from going dark

Ingredients
 
 

  • 1 cup apricots (chopped)
  • 1 cup sugar
  • 1 jalapeno (finely diced)
  • ½ cup white wine vinegar

Instructions
 

  • Add chopped apricots and sugar to a sauce pan.
    1 cup apricots, 1 cup sugar
  • Heat over medium heat until temperature of sauce reaches 220° F or reaches the gel stage for jam.
  • Add jalapenos and vinegar and cook for 5 more minutes, stirring often.
    1 jalapeno, ½ cup white wine vinegar
  • Remove from heat and add to a heat proof container. Store in refrigerator until use or use right away.

Notes

Shortcut method:
I like to make this sauce from scratch, using fresh apricots. However, sometimes fresh might not be available or you want a sauce quicker than making from scratch. This shortcut method works really well.
  • Use one cup of prepared apricot jam
  • Heat jam over medium heat along with the vinegar and jalapenos
  • Simmer over low heat for 5 minutes
  • Remove from heat and use as desired
 
Tips:
  • No need to remove skin from apricots - just remove pit and chop into small pieces
  • Remove seeds from jalapenos and chop jalapenos into a small dice. Use caution when handling jalapenos. The spicy oils will transfer to your hands - avoid touching your eyes or other sensitive areas.
  • Stir sauce often to avoid scorching
  • Sauce will continue to thicken as it cools
  •  

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1TablespoonCalories: 55kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 28mgFiber: 1gSugar: 13gVitamin A: 196IUVitamin C: 2mgCalcium: 1mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Sally says

    August 29, 2024 at 11:49 am

    Can this be frozen?

    Reply
    • Kathy says

      August 29, 2024 at 2:37 pm

      Sure thing! Just allow the sauce to fully cool before freezing.

      Reply
  2. Valerie says

    July 05, 2023 at 3:50 pm

    5 stars
    Just saw this recipe and jumped right up and made it! This fantastic sauce is just what my pork roast needs! Made it just as it stated, and boy, I’m in love! Thank You so much!

    Reply
    • Kathy says

      July 05, 2023 at 6:06 pm

      Thanks so much! I appreciate you leaving a comment and letting me know how much you loved it! 🙂

      Reply
  3. Mary says

    January 28, 2023 at 4:15 pm

    5 stars
    I made this with half-dried apricots (I buy them online from a vendor who sells nuts, snacks, dried fruits). They do not have to be re-hydrated. I was so pleased with the outcome as the apricots did not become mushy, and the flavor...oh my!!! I might use a little more jalapeno in next batch. It's kind of hard to know how hot the peppers are. This recipe fits my needs perfectly as it's a small batch, although I do use it up rather quickly. It is great on grilled chicken, dip for shrimp (including coconut shrimp), and if I am out of jalapeno pepper jelly I use this on my scrambled eggs. I like hot/sweet, and sweet/sour flavors. Easy to make and I see no reason to be without it!!

    Reply
    • Kathy says

      January 29, 2023 at 4:20 am

      Thank you so much! I'm glad to hear the dried apricots worked well!

      Reply
  4. Wendy says

    August 09, 2022 at 4:31 pm

    5 stars
    Delicious! I love all the ideas for this glaze. Can’t wait to smother a chicken!

    Reply
    • Kathy says

      August 10, 2022 at 6:33 am

      It's so good on BBQ chicken! Enjoy!!! 🙂

      Reply
    • Ana says

      August 29, 2022 at 9:30 pm

      Can it be done with dried apricots? Thanks

      Reply
      • Kathy says

        August 30, 2022 at 9:36 am

        Hi Ana,
        I have not used dried apricots before. However, I had one reader state she did use the dried apricots and simply rehydrated them to use.
        Good luck!
        Kathy 🙂

  5. Kathy Sa says

    August 05, 2022 at 1:26 pm

    Is that 220° Fahrenheit or Celsius?

    Reply
    • Kathy says

      August 05, 2022 at 1:27 pm

      Fahrenheit

      Reply
  6. Lucia says

    January 31, 2022 at 8:41 pm

    Can I use dried apricots???

    Reply
    • Kathy says

      February 01, 2022 at 6:07 am

      I have only made this with fresh apricots.

      Reply
  7. Kathryn Burgess says

    September 09, 2021 at 10:35 am

    Could you use peaches instead of apricots?

    Reply
    • Kathy says

      September 09, 2021 at 10:36 am

      Hi Kathryn,
      I haven't used peaches before, but I think they'd work just fine! Let me know how it turns out!
      Kathy 🙂

      Reply
  8. Sandy says

    August 31, 2021 at 6:28 am

    If I use Apricot jam, should I eliminate sugar.

    Reply
    • Kathy says

      August 31, 2021 at 6:34 am

      Hi Sandy,
      I have not made this using apricot jam. But since apricot jam is already sweetened with sugar, I would eliminate it the sauce.
      Let me know how it turns out.
      Kathy 🙂

      Reply
  9. Renee Slaugh says

    July 20, 2021 at 8:42 pm

    can you can this recipe to use at a later date?

    Reply
    • Kathy says

      July 21, 2021 at 5:10 am

      Hi Renee,
      Yes, you may can this sauce. You will need to process in a hot water bath. Please follow the steps in my recipe for apricot jam.
      Enjoy! 🙂

      Reply
      • Shannon S says

        September 18, 2023 at 7:39 pm

        I want to make this, as far as canning, can I still make it a sauce like above and just to the correct steps for water bathing? Seems how there is vinegar in it?

      • Kathy says

        September 19, 2023 at 5:40 am

        Shannon,
        Unfortunately, this hasn't been tested for canning.
        Kathy

    • Dan Hansen says

      October 26, 2021 at 1:15 pm

      I ran out of my favorite apricot jalapeño jam so thought I’d just open a jar of apricot jam and dice up jalapenos in it. Needless to say it tasted horrible. The peppers tasted like pea pods. Would I be able to cook out that flavor at this point?

      Reply
      • Kathy says

        October 26, 2021 at 1:27 pm

        Hi Dan,
        I'm not certain I totally understand you question...you just added raw jalapenos to a jar of jam? The peppers do need to be cooked and you can try to cook it now, however your jam may become too thick as it cooks. At this point, I'd say it's worth a try since it doesn't sound good the way it is.
        Good luck,
        Kathy 🙂

  10. Lisa says

    June 07, 2021 at 1:43 pm

    5 stars
    I didn’t have any white wine vinegar so I used rice vinegar. I doubled the recipe, came out great!⭐️⭐️⭐️⭐️⭐️

    Reply
    • Kathy says

      June 07, 2021 at 4:45 pm

      That's great! Rice vinegar would add great flavor! Thanks for your comment. 🙂

      Reply
  11. Lisa says

    February 26, 2021 at 9:55 pm

    What can you substitute for the apricot?

    Reply
    • Kathy says

      February 27, 2021 at 5:43 am

      Hi Lisa,
      I have only made this with apricots. I imagine peaches would be a good substitute and should work fine.
      Kathy

      Reply
  12. Maurice Lane says

    February 08, 2021 at 11:28 pm

    Do you need to skin the fruit before cooking or does the skin breakdown and disappear?

    Reply
    • Kathy says

      February 09, 2021 at 3:28 am

      I do not peel the apricots. It does breakdown while cooking.

      Reply
  13. Betty says

    November 20, 2020 at 9:01 am

    I used dried apricots, rehydrated them and doubled the recipe. Absolutely delicious and very pretty as well. This is a keeper recipe.

    Reply
    • Kathy says

      November 21, 2020 at 5:56 am

      Hi Betty,
      How wonderful!!! I am so happy that dried apricots work! I've had several inquiries and now I can say that you were successful! Thanks so much for letting me know! 🙂 I appreciate your feedback.
      Kathy

      Reply
  14. Betty says

    November 11, 2020 at 10:58 am

    Can I use dried apricots in lieu of fresh fruit?

    Reply
    • Kathy says

      November 11, 2020 at 4:13 pm

      Hi Betty,
      This recipe was made using fresh apricots. Dried will not yield the same results.

      Reply
  15. Betty says

    November 11, 2020 at 9:25 am

    Can this recipe be canned?

    Reply
    • Kathy says

      November 11, 2020 at 4:12 pm

      Yes, this can be canned. You will want to water bath the jars.

      Reply
      • Melonie Watson says

        July 04, 2024 at 12:02 am

        May I ask how long I would need to water bath this for? It is absolutely delicious and I would like to make it in larger quantities to share with my family.

      • Kathy says

        July 04, 2024 at 4:58 am

        Hi Melonie,
        You'll need to process pints or half pints for 25 minutes, but you will need to add additional time if your elevation is +1000 feet. The is a chart in this post on How to Water Bath Can that shows you the amount of time needed depending on your elevation.
        Kathy

  16. JANEELKINS says

    September 08, 2020 at 11:13 am

    Can this recipe be doubled and canned?

    Reply
    • Kathy says

      September 08, 2020 at 7:26 pm

      Yes it can be double and it can be canned.

      Reply
  17. Evelin says

    September 01, 2020 at 11:23 am

    5 stars
    I just made it it’s wonderful!

    Reply
    • Kathy says

      September 01, 2020 at 5:49 pm

      Thank you!

      Reply
    • Rahul Pandey says

      February 25, 2021 at 7:14 pm

      Hi. How long can we keep it on room temperature and any suggestions to naturally preserving it without artificial preservatives?

      Reply
      • Kathy says

        February 25, 2021 at 7:18 pm

        Hi Rahul,
        You can preserve this without artificial preservatives by canning and hot water bathing. Once canned, the sauce will last for at least one year at room temperature.
        Enjoy 🙂

  18. Anne Tranberg says

    August 27, 2020 at 7:27 am

    This will be my 6th time making this recipe,everyone loves it and each time it only seems to get better.My only fear is living in Denmark, i may not be able to find fresh apricots all year round.My husband will try it on every type of meat or bread.Its soooo good😊

    Reply
    • Kathy says

      August 27, 2020 at 5:20 pm

      Wow!!! What a wonderful compliment! You might have to make a few batches and freeze or can the sauce so it lasts you through the rest of the year!

      Reply
  19. Dee says

    August 25, 2020 at 11:50 am

    Sorry my email went through wrong
    Dee

    Reply
    • Kathy says

      August 25, 2020 at 7:03 pm

      I have not made this using dried apricots so I’m afraid I don’t know how it would turn out.

      Reply
  20. Dee says

    August 25, 2020 at 11:49 am

    I can't get fresh apricots, can I rehydrate dried ones? I didn't read the comments and it didn't specify fresh in the recipe

    Reply
    • Kathy says

      August 25, 2020 at 7:02 pm

      Hi Dee,
      I have not made this using dried apricots so I'm afraid I don't know how it would turn out.
      Kathy

      Reply
    • Anne TRANBERG says

      July 26, 2022 at 6:13 am

      Hi Dee,I actually used
      dried apricots once,because you can’t always find fresh where I live.Just soak them in hot water until soft,follow the rest of the instructions in the recipe.I thought the jam turned out pretty good.🤗

      Reply
      • Kathy says

        July 26, 2022 at 6:48 am

        Thanks for your tips! 🙂

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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