Habenero Gold Jam

Jane Whittaker


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?

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30 Min
30 Min


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


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.

Step 3 Direction Photo

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.

Step 4 Direction Photo

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.

Step 6 Direction Photo

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