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
- 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. 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.
Originally published as Habanero Apricot Jam in Taste of Home December/January 2005, p42
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