Blue Ribbon Habanero Apricot Jam
Per serving
From "Taste of Home," the blurb accompanying this recipe read: '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
176 serv.Step-by-step instructions
- 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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