Blue Ribbon Habanero Apricot Jam |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 176 |
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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. Ingredients:
3 1/2 lbs fresh apricots |
6 tablespoons lemon juice |
2 -4 habanero peppers, seeded |
1 (1 3/4 ounce) package powdered fruit pectin |
7 cups sugar |
Directions:
1. Pit and chop apricots; place in a Dutch oven or soup kettle. Stir in lemon juice.
2. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.
3. Stir in pectin. Bring to a full rolling boil.
4. Quickly stir in sugar. Return to a full rolling boil; boil and stir for 1 minute.
5. Pour hot mixture into hot sterilized jars, leaving 1/4-in headspace. Adjust caps.
6. Process for 10 minutes in a boiling-water bath.
7. For best results, let processed jam stand at room temperature for 2 weeks to set up.
8. Makes 11 half-pints.
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