Habanero Apricot Jam

1. 1

   Pit and chop apricots; place in a Dutch oven. 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.

2. 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. 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. 4

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

* Per serving · 4 servings · Values may vary.