habenero gold jam
(1 rating)
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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(1 rating)
yield
10 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For habenero gold jam
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1/3 cfinely diced dried apricots
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3/4 cwhite vinegar
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1/4 cred onion, finely chopped
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1/4 cred bell pepper, finely chopped
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1/4 chabenero peppers, seeded and finely chopped
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3 cgranulated sugar
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3 ozpackage liquid pectin
How To Make habenero gold jam
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1In a large deep stainless steel saucepan combine apricots and vinegar. Cover and let stand 4 hours or overnight.
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2Prepare canner, jars and lids per instructions. The book has a good instructions pg 415.
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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.
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5Remove from heat and skim off foam.
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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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7Place jars in canner and process 10 minutes.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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