Habenero Gold Jam

★★★★★ 1 Review
janenov46 avatar
By Jane Whittaker
from Massena (now in FL), NY

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?

serves 10
prep time 30 Min
cook time 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

How To Make

  • 1
    In a large deep stainless steel saucepan combine apricots and vinegar. Cover and let stand 4 hours or overnight.
  • 2
    Prepare canner, jars and lids per instructions. The book has a good instructions pg 415.
  • 3
    Add 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.
  • 4
    Over high heat, stirring constantly, bring to a full boil that cannot be stirred down. Stir in pectin. Boil hard for one more minute.
  • 5
    Remove from heat and skim off foam.
  • 6
    Quickly pour hot jelly into hot jars, leaving 1/4 inch head space. Wipe rim. Center lid and screw lid on.
  • 7
    Place jars in canner and process 10 minutes.
  • 8
    Makes 3 half pint jars (8 ounce). The jar in the picture is Ball's collection elite brushed silver design wide mouth jars

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