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Habanero Apricot Jam Recipe

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This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item! -Janet Eckhoff Woodland, California

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50 Servings
Prep: 15 min. Process: 5 min.

Ingredients

3-1/2 pounds fresh apricots
6 tablespoons bottled lemon juice
2 to 4 habanero peppers, seeded
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Directions

Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.
Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
For best results, let processed jam stand at room temperature for 2 weeks to set up. Yield: 11 half-pints.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts: 1 serving (2 tablespoons) equals 130 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 33 g carbohydrate, 1 g fiber, trace protein.

Habanero Apricot Jam published in Taste of Home December/January 2005, p42

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