Blue Ribbon Habanero Apricot Jam

Recipe by Impera_Magna
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READY IN: 1hr
SERVES: 176
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Makes 11 half-pints.
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