Blue Ribbon Habanero Apricot Jam!

pinch habanero seasoning: (season to taste)
6 tablespoons lemon juice
3 1/2 lb. fresh apricots (or: strawberries, raspberries, blueberries)
1 (1 3/4 ounce) package powdered fruit pectin
7 cups sugar

Add Ingredient:

Pit and chop apricots; place in a Dutch oven or soup kettle. Stir in lemon juice.

Place in a blender. Cover and process until smooth. Return to the pan.

Stir in pectin and habanero seasoning. Bring to a full rolling boil.

Quickly stir in sugar. Return to a full rolling boil; boil and stir for 1 minute.

Pour hot mixture into hot sterilized jars, leaving 1/4-in headspace. Adjust caps.

Process for 10 minutes in a boiling-water bath.

For best results, let processed jam stand at room temperature for 2 weeks to set up.

Makes 11 half-pints.

Comments:
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!'

Home