habenero gold jam
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?
prep time
30 Min
cook time
30 Min
method
---
yield
10 serving(s)
Ingredients
- 1/3 cup finely diced dried apricots
- 3/4 cup white vinegar
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup habenero peppers, seeded and finely chopped
- 3 cups granulated sugar
- 3 ounces package liquid pectin
How To Make habenero gold jam
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Step 1In a large deep stainless steel saucepan combine apricots and vinegar. Cover and let stand 4 hours or overnight.
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Step 2Prepare canner, jars and lids per instructions. The book has a good instructions pg 415.
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Step 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 4Over high heat, stirring constantly, bring to a full boil that cannot be stirred down. Stir in pectin. Boil hard for one more minute.
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Step 5Remove from heat and skim off foam.
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Step 6Quickly pour hot jelly into hot jars, leaving 1/4 inch head space. Wipe rim. Center lid and screw lid on.
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Step 7Place jars in canner and process 10 minutes.
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Step 8Makes 3 half pint jars (8 ounce). The jar in the picture is Ball's collection elite brushed silver design wide mouth jars
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Jams & Jellies
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