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
Provided by Impera_Magna
Categories Fruit
Time 1h
Yield 176 serving(s)
Number Of Ingredients 5
Steps:
- Pit and chop apricots; place in a Dutch oven or soup kettle. Stir in lemon juice.
- Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.
- Stir in pectin. 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.
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SM Canada
[email protected]I'm not a big fan of spicy food, but this jam is delicious. The heat from the habaneros is subtle, and it really complements the sweetness of the apricots.
Zubair Bobat
[email protected]I love this jam! It's the perfect balance of sweet and spicy. I've been using it on everything from toast to chicken.
Aftab Jutt
[email protected]I'm so glad I found this recipe. I've been looking for a good apricot jam recipe for ages. This one is definitely a keeper.
Mac Man
[email protected]This is the best apricot jam I've ever had. The habaneros give it a nice little kick that really takes it to the next level.
Mim Shekh
[email protected]This jam is easy to make and so delicious. I love the combination of apricots and habaneros. It's the perfect balance of sweet and spicy.
Aki Moni
[email protected]I'm not a big fan of apricots, but I really liked this jam. The habaneros give it a nice kick that really balances out the sweetness of the apricots.
Mohamed Borkhan Sherif
[email protected]This jam is a great way to add a little bit of heat to your breakfast or brunch. It's also a nice way to use up leftover apricots.
rabiya rahman
[email protected]I followed the recipe exactly, but my jam didn't turn out as thick as I wanted it to be. I think I'll try cooking it for a little longer next time.
Pathum Maduranga
[email protected]This jam is a bit too spicy for me, but my friends who like spicy food really enjoyed it.
Rj YT
[email protected]This jam is so versatile. I've used it on toast, scones, and even pancakes. It's also great as a glaze for chicken or fish.
Dugba Emmanuel
[email protected]I made this jam for my husband, who loves spicy food. He absolutely loved it! He said it was the best jam he's ever had.
Free Internet
[email protected]This jam is a great way to use up leftover apricots. It's also a nice change of pace from traditional strawberry or raspberry jam.
Surya Pasad
[email protected]I'm not usually one for spicy jams, but this one is really good. The heat from the habaneros is subtle, and it really brings out the flavor of the apricots.
Sandip Tharu
[email protected]This jam is easy to make and so delicious. I love the combination of apricots and habaneros.
pamela mumba
[email protected]I've never been a fan of apricot jam, but this recipe changed my mind. The habaneros give it a nice kick that really complements the sweetness of the apricots.
Md rubel Rana
[email protected]This jam is amazing! The perfect balance of sweet and spicy. I used it on toast, crackers, and even ice cream. It was a hit at my last party.