Apricot Habanero Jam
Serve with cheese and crackers similar to jalapeno jelly or jam, beware it’s a little spicier. My favorite use for this jelly is to use as a glaze for grilled pork or chicken.
Apricot Habanero Jam
It's spicier than jalapeno jelly, so if you like spicy, this is the condiment for you!
Print Recipe
Ingredients
- 3 cups fresh apricots, chopped (7 to 9 apricots)
- 3 cups white vinegar
- 1 cup yellow Spanish onion
- 1/2 cup red peppers, chopped
- 1/3 cup habanero peppers, chopped ( 8 to 10 peppers)
- 1 1/2 cups sugar
- 3 teaspoon Pomona's Universal Pectin
- 4 teaspoons calcium water (included in the Pomona's pectin kit)
Instructions
- Start preparing jars, I like to use pint and half pint jars for this recipe. For instructions, please visit the Ball Canning website.
- In a large stainless steel pan combine chopped apricots, vinegar, onion and peppers. Over high heat, stirring constantly, bring to a boil; cook for about 10 minutes. Remove from heat and puree.
- Return pan to the stove; bring to a boil again, constantly stirring. Add 1 cup of the sugar, mix the 1.5 teaspoons of pectin with the remaining 0.5 cups of sugar. Add the 2 teaspoons calcium water and stir until sugar dissolves. Reduce heat to a simmer and continue stirring until ready, usually 5 to 7 minutes.
- I like to test by collecting some of the jam with a cold spoon. Let it sit for a few minutes and test consistency.
- Remove from heat and add to prepared jars. Process in canner for 10 minutes, remove and let cool. Makes approximately 3 pint jars.