Apricot Habanero Jam

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!

8 Cups Apricots, puréed
7 Cups Sugar
4 Habanero Peppers, seeds removed
¼ Cup Lemon Juice
1 Box Fruit Pectin
½ Tbsp Butter
  • Prepare Jars:
  • 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!