Directions:
- 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. Yield: 11 half-pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.91 Kcal (343 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.03mg | 0% | |
| Potassium | 84.39mg | 2% | |
| Total Carbs | 20.59g | 7% | |
| Sugars | 19.54g | 78% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 3.6mg | 6% | |
| Calcium | 4.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 160.89 Kcal (674 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.03mg | 0% | |
| Potassium | 165.76mg | 2% | |
| Total Carbs | 40.44g | 7% | |
| Sugars | 38.39g | 78% | |
| Dietary Fiber | 1.25g | 3% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 7.1mg | 6% | |
| Calcium | 8.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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