Apricot Jala-Habanero Jam
- 4 c
- fresh, sliced, apricots
- 3/4 c
- white wine vinegar
- 2 c
- granulated sugar
- finely chopped fresh jalapenos (i used large and left seeds in, but adjust according to your tastes.)
- 2 small
- fresh orange or yellow bell pepper, finely diced
- fresh habanero pepper, chopped
- 1 tsp
- pouch of powdered pectin (sure jell)
See Margarita Jelly (& jelly canning picture-tutorial) for pictorial of these steps.
Note: to prevent cloudy mineral discoloration of jars, you may place two teaspoons of white vinegar in your canner water and in the water you are using to boil your jars.
Add powdered pectin and return to boil. Boil rapidly for 1 more minute and then check for doneness by using Karla Everett's method with fork tines. The jam should remain spread out between the fork tines when at the jelly stage.
(See Karla Everett's Jelly / Jam Making Tips)
Remove jars one or two at a time from sink, and place on a towel covered counter. Using a CLEAN wet towel or paper towel, wash off the rim of each jar. (If any jam gets on the rim, it will not seal.) Then dry rim.
Take sterilized lids and rings out of the pan of hot water with the tines of a fork or tongs, and cap each jar and screw on ring.
Using the tongs, place each capped jar into the boiling water canner (on top of rack). Once all jars are loaded, check the water level. If additional water is needed to cover the jars with at least an inch or two of water, pour boiling water in.
Once time is up, turn off heat, and carefully use canning tongs to remove each jar (keeping each upright) and place the jars on a dish towel covered counter. Leave a little space between each jar. If you want to lay a paper towel over them to dry up the water on the lids that's fine, but don't touch the lids. Allow them to seal on their own.
You will begin to hear them pop. Some take longer than others, but be patient. Any which don't seal should go into the refrigerator and be used within a couple of weeks. Sometimes, I touch the seal at this point and it seals, but my mom says only trust them if they seal on their own.
This is a great blog.