Apricots are just about the greatest fruit in the world for jam. I love mixing them with strawberries, raspberries, and blueberries for some taste bud exploding yumminess. Last summer my habanero crop was abundant and I was anxious to try something quick and easy with my bushel of apricots. The result was a delicious Habanero Apricot Jam that has the perfect amount of sweetness and kick. My husband eats this on his toast with a fried egg almost every morning!
Ingredients:
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8 Cups Apricots, puréed
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7 Cups Sugar
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4 Habanero Peppers, seeds removed
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¼ Cup Lemon Juice
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1 Box Fruit Pectin
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½ Tbsp Butter
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- Prepare Jars:
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- Fill boiling water canner half-full with water. Bring to a boil and simmer.
- Prepare Habaneros: WEAR GLOVES! Wash peppers, cut in half, remove seeds and core.
- Prepare Apricots: wash, remove pits and purée with habaneros in a blender.
- Measure exact amount of sugar and set aside.
- Put apricot mixture in a large sauce pan over high heat. Stir in pectin. Bring mixture to a rolling boil. Add butter to reduce foaming.
- Quickly add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat.
- Quickly ladle hot liquid into prepared jars. Wipe jar rims and secure two-piece lids tightly. Place jars in boiling water canner, be sure the water covers the jars by 1 to 2 inches. Cover and bring water to a gentle boil. Process jars for 10 minutes.
- Remove jam from canner and allow cooling for 24 hours before storing.
Many apricot habanero preserves have a transparent appearance but these are jellies not jam. This jam looks a bit darker than regular apricot jam.
Feel free to add more peppers if you want more heat!
Serve over baked chicken or pork!
