Apricot Habanero Jam
Source of Recipe
Taste of Home
Recipe Introduction
"This jam is excellent warmed and brushed over a baking pork roast. It has an appealing spicy-sweet taste."
Recipe Link: https://tinyurl.com/2jjvhdfd List of Ingredients
◦ 3 � pounds fresh apricots
◦ 6 tablespoons bottled lemon juice
◦ 2 to 4 habanero peppers, seeded
◦ 1 package (1 � ounces) powdered fruit pectin
◦ 7 cups sugar
Recipe
Pit and chop apricots; place in a Dutch oven or stockpot. 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 over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Pour hot mixture into eleven hot sterilized jars, leaving � inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. For best results, let processed jam stand at room temperature for two weeks to set up.
Makes 11 half-pints
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