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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
This recipe is:
Quick
Nutritional 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.
Originally published as Habanero Apricot Jam in Taste of Home December/January 2005, p42
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Reviewed on Jun. 10, 2011 by linsvin
Couldn't decide to use two peppers afraid it would be mild and not four because it would be too hot so settled for three and it was just perfect! This jam rocks, I've been canning for over twenty years now and was looking for something alittle different... Prep was pretty easy using the food processor on pulse to give me a nice texture and the blender to make combine the habaneros with the apricot mixture. The flavor is incredible and it makes eleven half pints so it's nice for gift giving.
Reviewed on May. 28, 2011 by DEminhizer
I love the sweet and spicy taste of this jam! I will definately make whenever my tree is overloaded with apricots!
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