Habenero Gold Jam

Jane Whittaker

By
@janenov46

This comes straight from the Ball Complete Book of Home Preserving that I bought this year pg 131.
Text copyright 2006 Jarden Corp.
I made this and after tasting,and made 2 more batches.
We recently had another couple over and I had a cheese tray. It was served over an 8 oz block of cream cheese (how simple is that) with crispy wheat crackers.
We woofed the whole thing down, and I made ANOTHER batch.
The picture is my own, see how pretty it is?

Rating:
★★★★★ 1 vote
Comments:
Serves:
10
Prep:
30 Min
Cook:
30 Min

Ingredients

1/3 c
finely diced dried apricots
3/4 c
white vinegar
1/4 c
red onion, finely chopped
1/4 c
red bell pepper, finely chopped
1/4 c
habenero peppers, seeded and finely chopped
3 c
granulated sugar
3 oz
package liquid pectin

Step-By-Step

1In a large deep stainless steel saucepan combine apricots and vinegar. Cover and let stand 4 hours or overnight.
2Prepare canner, jars and lids per instructions. The book has a good instructions pg 415.
3Add red onion, red pepper, and habenero peppers to apricots. Stir in sugar.
CAUTION!!!! Use gloves when you handle habeneros, they are extremely hot. A sandwich baggie could be used in a pinch if you don't have gloves.
4Over high heat, stirring constantly, bring to a full boil that cannot be stirred down. Stir in pectin. Boil hard for one more minute.
5Remove from heat and skim off foam.
6Quickly pour hot jelly into hot jars, leaving 1/4 inch head space. Wipe rim. Center lid and screw lid on.
7Place jars in canner and process 10 minutes.
8Makes 3 half pint jars (8 ounce). The jar in the picture is Ball's collection elite brushed silver design wide mouth jars

About this Recipe

Course/Dish: Jams & Jellies