Blue Ribbon Habanero Apricot Jam

1. 1

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

2. 2

   Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.

3. 3

   Stir in pectin. Bring to a full rolling boil.

4. 4

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

5. 5

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

6. 6

   Process for 10 minutes in a boiling-water bath.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.