[X]

Home > Recipes > Habanero Apricot Jam

Habanero Apricot Jam Recipe

Habanero Apricot Jam Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

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

[X]

Rate Habanero Apricot Jam Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Habanero Apricot Jam Recipe

Prep: 15 min. Process: 5 min.

Yield: 50 Servings

15 5 20

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.

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

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Condiments Easy Recipes Jams, Jellies & Preserves Recipes Taste of Home Magazine Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Habanero Apricot Jam

Habanero Apricot Jam

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Dec. 11, 2012 by tlcnate

Excellent, easy recipe. I had a batch of frozen apricots and some I heat packed last year so I mixed them to make up the quantity needed. I had about six habaneros also frozen (freezing tames them but don't be fooled, they are still fierce). I chopped the habaneros and added half to the recipe. It was a bit strong but when I added all the sugar it was a bit too mild so I added the rest of the chopped habaneros. Turned out perfect. The step of blending the habaneros with a bit of apricot can be adjusted. Chop the habaneros separately and add them in portions until you get the heat you prefer.

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!