Apricot Jalapeño Jam Sauce

• 6 jalapeño peppers, finely diced
• 2 cups apricot preserves
• 1/4 cup apple cider vinegar
• 2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt

Instructions

1. 1Finely dice jalapeños, removing seeds for milder heat. Combine all ingredients in a saucepan. Simmer for 15-20 minutes, stirring frequently, until thickened to jam consistency. The jalapeños should be softened. Pour into sterilized jars. Cool before refrigerating. Keeps for up to 1 month. Incredible on brie or as a glaze for chicken!

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