Blue Ribbon Habanero Apricot Jam

Submitted by Impera_Magna

"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"

 

• Ready In: 1hr
• Ingredients: 5
• Serves: 176

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.

Reviews

[Ladymedic]

This jam came out beautifully! Set to a soft jam and spreads well. The flavor is unbelieveable I took it too market and sold out! Had to make more for this week!