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
Habanero Apricot Jam Recipe photo by Taste of Home
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.
Canning Altitude Jam-Jelly
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.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.