Blue Ribbon Habanero Apricot Jam
Sweet, spicy, and irresistibly vibrant, Blue Ribbon Habanero Apricot Jam strikes the perfect balance of flavors to elevate your pantry staples. This small-batch jam combines the natural tartness of fresh apricots with a fiery kick from finely minced habanero peppers, all brightened with a splash of zesty lemon juice. Crafted with simple ingredients and a touch of pectin for the perfect set, this jam offers a tantalizingly smooth or delightfully chunky texture, depending on your preference. Whether you’re spreading it over warm, buttery toast, using it as a glaze for roasted meats, or pairing it with cheese for an unforgettable appetizer, this versatile, shelf-stable preserve adds a gourmet twist to everyday dishes. Perfectly spiced yet customizable for your heat tolerance, this unique jam recipe promises award-worthy flavor in every jar.
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Ingredients
- 8 cups (pitted and chopped) Fresh apricots
- 6 cups Granulated sugar
- 2 medium-sized (seeded and finely minced) Habanero peppers
- 1 cup (freshly squeezed) Lemon juice
- 1.75 ounces (1 packet) Pectin
- 1 cup Water
Directions
Step 1
Wash the apricots thoroughly. Pit and roughly chop them to make about 8 cups.
Step 2
In a large, heavy-bottomed pot, combine the chopped apricots, sugar, lemon juice, and water. Stir over medium heat until the sugar fully dissolves.
Step 3
Add the finely minced habanero peppers to the pot. Adjust the number of peppers based on your spice preference, but be cautious as habanero peppers are very spicy.
Step 4
Bring the mixture to a boil, stirring often to prevent sticking. Use a potato masher or immersion blender to break down the apricots to your desired consistency (chunky or smooth).
Step 5
Once the mix is boiling, add the packet of pectin while stirring constantly to ensure it dissolves evenly. Boil for 2-3 minutes until the jam thickens slightly. Skim off any foam that forms on the surface.
Step 6
To test the jam's consistency, spoon a small amount onto a chilled plate. If it gels and holds its shape after a few seconds, it is ready. If not, boil for an additional 1-2 minutes and test again.
Step 7
Turn off the heat and carefully ladle the hot jam into sterilized canning jars, leaving about 1/4 inch of headspace at the top.
Step 8
Seal the jars with sterilized lids and bands. Process the jars in a boiling water canner for 10 minutes to ensure a proper seal and longer shelf stability.
Step 9
Carefully remove the jars and allow them to cool completely on a kitchen towel. Check the seals by pressing down on the lids; they should not pop back up.
Step 10
Store the jam in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within a month. Enjoy as a spread, meat glaze, or condiment!
Nutrition Facts
| Serving size | (3359.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5403.5 |
| Total Fat 7.1g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 26.3mg | 0% |
| Total Carbohydrate 1396.9g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 1354.2g | |
| Protein 23.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 243.6mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 4475.2mg | 0% |
Source of Calories