Ha­banero Apri­cot Jam

PREP: 15 min. • PROCESS: 5 min. MAKES: 11 half-pints

Simple & Delicious - - RECIPE INDEX -

This ver­sa­tile jam won first place 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 al­ways in hot de­mand as a gift item! —Janet Eck­hoff, Wood­land, CA

31/2 lbs. fresh apri­cots

6 Tbsp. bot­tled lemon juice

2 to 4 ha­banero pep­pers, seeded 1 pkg. (13/4 oz.) pow­dered

fruit pectin

7 cups sugar

1. Pit and chop apri­cots; place in a Dutch oven. Stir in lemon juice. Place ha­banero pep­pers in a blender; add a small amount of apri­cot mix­ture. Cover and process un­til smooth. Re­turn to the pan.

2. Stir in pectin. Bring to a full rolling boil, stir­ring con­stantly. Stir in sugar; re­turn to a full rolling boil. Boil for 1 minute, stir­ring con­stantly.

3. Re­move from the heat; skim off foam. Care­fully la­dle hot mix­ture into hot ster­il­ized half-pint jars, leav­ing 1/4-in. headspace. Wipe rims and ad­just lids. Process for 5 min­utes in a boil­ing-wa­ter can­ner.

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

PER 2 TBSP. SERV­ING 71 cal., 0 fat (0 sat. fat), 0 chol., 0 sod., 18g carb. (18g sug­ars, 0 fiber), 0 pro. NOTES When cut­ting hot pep­pers, dis­pos­able gloves are rec­om­mended. Avoid touch­ing your face. Pro­cess­ing time is for al­ti­tudes of 1,000 feet or less. Add 1 minute to the pro­cess­ing time for each 1,000 feet of ad­di­tional al­ti­tude.

Ha­banero Apri­cot Jam

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