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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Recipe Information
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
Instructions
Wash the apricots thoroughly. Pit and roughly chop them to make about 8 cups.
In a large, heavy-bottomed pot, combine the chopped apricots, sugar, lemon juice, and water. Stir over medium heat until the sugar fully dissolves.
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.
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).
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.
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.
Turn off the heat and carefully ladle the hot jam into sterilized canning jars, leaving about 1/4 inch of headspace at the top.
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.
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.
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
Calories |
5404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 1396.9 g | 508% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 1354.2 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 4475 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
