Recipe by
Janet Eckhoff, Woodland, CA
Zonoma Rates: 5 out of 5
3 1/2 lbs fresh apricots,6 tablespoons bottle lemon juice ,habeneros, seeded and finely chopped, 1 package (1 3/4 oz) powdered fruit pectin, 7 cups sugar (oops, I think I only used 6!)
1. Pit and chop apricots;
place in Dutch oven. Stir in lemon juice. Place habaneros in a blender; add
small amount of apricot mixture. Cover and process until smooth. Return to the
pan.
2. Stir in pectin. Bring to a
full rolling boil, stirring constantly. Stir in the sugar; return to a full
rolling boil. Boil for 1 minute, stirring constantly.
3. Remove from heat; skim off
foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 in
headspace. Wipe rims and adjust lids. Process for 5 minutes in bath canner.
The recipe said for best results to let
processed the jam stand at room temperature for 2 weeks to set up but we dug into it almost immediately and ate almost a whole jar! Try it with Neufchatel cheese on cracked wheat crackers for a special treat or even as a side to a hearty beef stew. For the record, this recipe was so easy and so good that I have since researched growing apricots here and am planting new trees in the spring.
Credits:
I found this recipe in
the Taste of Home August 27th, 2012 edition. This edition is dedicated to
preserving and canning and has a LOT of yummy recipes. I highly recommend it!
