Categories: conserves, jams, jelly, preserves
Ingredients
- 3 1/2 lb. fresh apricots
- 6 Tbsp. lemon juice
- 2 to 4 habanero peppers, seeded
- 1 pkg. (1 3/4 oz.) powdered fruit pectin
- 7 cups sugar
Directions
- 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 inch 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.
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makes 11 half-pints