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Apricot Habanero Jam

Source of Recipe

Taste of Home


Recipe Introduction

"This jam is excellent warmed and brushed over a baking pork roast. It has an appealing spicy-sweet taste."

Recipe Link: https://tinyurl.com/2jjvhdfd

List of Ingredients

â—¦ 3 ½ pounds fresh apricots
â—¦ 6 tablespoons bottled lemon juice
â—¦ 2 to 4 habanero peppers, seeded
â—¦ 1 package (1 ¾ ounces) powdered fruit pectin
â—¦ 7 cups sugar


Recipe

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 eleven hot sterilized jars, leaving ¼ inch 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 two weeks to set up.

Makes 11 half-pints