Ingredients
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3 1/2
-
6
-
2 - 4
-
1
-
7
-
-
-
-
-
-
-
-
-
-
Directions
Blue Ribbon Habanero Apricot Jam, From Taste of Home, the blurb accompanying this recipe read: ‘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, This jam came out beautifully! Set to a soft jam and spreads well The flavor is unbelieveable I took it too market and sold out! Had to make more for this week!, From Taste of Home, the blurb accompanying this recipe read: ‘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
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Steps
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1
Done
|
Pit and Chop Apricots; Place in a Dutch Oven or Soup Kettle. Stir in Lemon Juice. |
|
2
Done
|
Place Habaneros in a Blender; Add a Small Amount of Apricot Mixture. Cover and Process Until Smooth. Return to the Pan. |
|
3
Done
|
Stir in Pectin. Bring to a Full Rolling Boil. |
|
4
Done
|
Quickly Stir in Sugar. Return to a Full Rolling Boil; Boil and Stir For 1 Minute. |
|
5
Done
|
Pour Hot Mixture Into Hot Sterilized Jars, Leaving 1/4-in Headspace. Adjust Caps. |
|
6
Done
|
Process For 10 Minutes in a Boiling-Water Bath. |
|
7
Done
|
For Best Results, Let Processed Jam Stand at Room Temperature For 2 Weeks to Set Up. |
|
8
Done
|
Makes 11 Half-Pints. |
