 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 50 |
|
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 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. 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.
2. 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.
3. 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.
4. For best results, let processed jam stand at room temperature for 2 weeks to set up. Yield: 11 half-pints.
|
|