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Habanero Apricot Jam Recipe

Habanero Apricot Jam 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
TOTAL TIME: Prep: 15 min. Process: 5 min. YIELD:50 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. For best results, let processed jam stand at room temperature for 2 weeks to set up. Yield: 11 half-pints.

Nutritional Facts

2 tablespoon: 130 calories, 0g fat (0g saturated fat), 0mg cholesterol, 1mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 0g protein .

Reviews for Habanero Apricot Jam

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MY REVIEW
shannondobos 252476
Reviewed Aug. 10, 2016

"A friend dropped off a box of okanagan apricots to me just before we were leaving for vacation, and I didn't want them to go to waste. I froze them so they wouldn't spoil. I thawed them yesterday to try this recipe and was thrilled with the results! It had a bit deeper orange colour than would be expected from fresh apricots, but the flavour was perfect. I used the full 4 peppers, and even left the seeds in two! Perfect sweet heat."

MY REVIEW
insomniaticArchaeopteryx 101626
Reviewed Sep. 20, 2013

"I used 8 jalapeno peppers and nectarines and peaches instead of apricots. It is a great recipe, and the peppers are not to be feared.

It is worth a try, even if you don't like the kick of peppers!"

MY REVIEW
Julebird 132584
Reviewed Aug. 5, 2013

"Don't let the Habanero scare you--I used 3 and there is a nice balance between the apricot and the heat. It is very subtle. My husband and daughter like it on toast with cream cheese."

MY REVIEW
marybetholsen 63485
Reviewed Jul. 16, 2013

"why is so much sugar needed? aren't the apricots very sweet to start with?"

MY REVIEW
tlcnate 81789
Reviewed Dec. 11, 2012

"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."

MY REVIEW
linsvin 59545
Reviewed Jun. 10, 2011

"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."

MY REVIEW
DEminhizer 132426
Reviewed May. 28, 2011

"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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