Apricot Habanero Jam Recipe
Apricot Habanero Jam Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This jam is excellent warmed and brushed over a baking pork roast. It has an appealing spicy-sweet taste. —Megan Taylor
MAKES:
50 servings
TOTAL TIME:
Prep: 15 min. Process: 10 min. + standing
MAKES:
50 servings
TOTAL TIME:
Prep: 15 min. Process: 10 min. + standing

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 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 time for each 1,000 feet of additional altitude.
Originally published as Habanero Apricot Jam in Test Kitchen Favorites 2004 2005, p228

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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 time for each 1,000 feet of additional altitude.
Originally published as Habanero Apricot Jam in Test Kitchen Favorites 2004 2005, p228

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