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Apricot Habanero Jam

 Apricot Habanero Jam
This jam is excellent warmed and brushed over a baking pork roast. It has an appealing spicy-sweet taste. —Megan Taylor
50 ServingsPrep: 15 min. Process: 10 min. + standing


  • 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


  • Pit and chop apricots; place in a Dutch oven or stockpot. 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 over high heat,
  • stirring constantly. Stir in sugar; return to a full rolling boil.
  • Boil and stir 1 minute.
  • Remove from heat; skim off foam. Pour hot mixture into 11 hot
  • sterilized jars, leaving 1/4-in. headspace. Remove air bubbles and
  • adjust headspace, if necessary, by adding hot mixture. Wipe rims.
  • Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process 10 minutes.
  • Remove jars and cool. 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

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Apricot Habanero Jam (continued)

Editor's Note: 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.