Spicy Apricot Habanero Jam

Tuesday, August 12, 2014 1 0

This spicy apricot habanero jam is SO GOOD. Pair it with a cracker and a piece of super aged cheddar or a soft camembert cheese and your mind will be blown. It’s spicy and sweet at the same time – the best combination for a savory jam!

When J and I were in the Okanagan last summer we purchased an apricot habanero jam and J fell in love with it so much that I made it my mission this summer to replicate the recipe! His parents brought me back a pound of apricots from their recent Okanagan trip – and after that, life was transformed. Yes. I’m telling you that your life will be transformed by this jam! ;)

Recipe is after the jump!

Spicy Apricot Habanero Jam
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Ingredients
  1. 3 1/2 pounds fresh apricots, pitted and chopped
  2. 6 tbsp lime juice
  3. 2-4 habanero peppers, seeded (I used 4 and it is quite spicy! J absolutely loves it, but next time I'd use 3.)
  4. 1 package powdered fruit pectin
  5. 7 cups sugar
Instructions
  1. Place pitted and chopped apricots into a large pot on the stove on medium heat. Stir in lemon juice.
  2. In a food processor, place seeded habaneros and a small amount of apricot mixture. Process until habanero is chopped and smooth. Pour in pot.
  3. Stir in pectin. Bring to a full rolling boil. Boil for 10 minutes, stirring constantly. I like to boil it for more like 20-30 minutes to thicken, but this is up to you. When jam looks thick enough, place a small spoonful onto a small plate and place in the freezer for a few minutes. When you remove the plate, swipe your finger through the jam puddle - if the edges quickly run together, keep boiling. If they don't, you're done!
  4. Remove from heat and skim off the foam. Carefully ladle hot jam into hot sterilized pint jars leaving headspace. Wipe rims and tighten lids. Process for 5 minutes in boiling water or canner.
Notes
  1. ***If you don't have fancy canning equipment, don't worry. (I don't either!) I plug my kitchen sink and boil 2 full kettles of water and pour into the sink. Then I place all the empty jars and their lids into the hot water bath to sterilize. I leave them in there while I make the jam until I'm ready to start ladling the jam into the jars. Boil one more kettle of water and pour into the sink. Once jars are full of jam and lids are tightly sealed, place jars into the sink. Usually my hot water level will be just below the jar lids. Leave the jars in the hot water bath for about 10-15 minutes until you hear the lids "pop" in and seal properly. That "pop" is so satisfying!
the lovely kitchen http://www.thelovelykitchen.org/

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