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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 50 |
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This jam is excellent warmed and brushed over a baking pork roast. It has an appealing spicy-sweet taste. Megan Taylor 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 or soup kettle. 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. Quickly stir in sugar. Return to a full rolling boil; boil and stir for 1 minute.
2. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. For best results, let processed jam stand at room temperature for 2 weeks to set up. Yield: 11 half-pints.
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