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Habanero Apricot Jam

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
  • Total Time
    Prep: 15 min. Process: 5 min.
  • Makes
    11 half-pints

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

  • 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.
Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 tablespoons: 71 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 18g carbohydrate (18g sugars, 0 fiber), 0 protein.

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