Apricot Habanero Jam

By á-47

Makes 11 half pints

Ingredients

• 3 1/2 lbs. fresh apricots
• 6 Tbsp. bottled lemon juice
• 2-45 habanero peppers, seeded
• 1 pkg. (1 3/4 oz) powdered fruit pectin
• 7 cups sugar

Preparation

Step 1

Pit and chop apricots; place in a Dutch oven. s tir4 in lemon juice. Place habaneros in a blender, add a small amount of apricot mixture. Cover and process until smooth. return to the pan. Stir in pectin,. Bring to a full rolling boil. Quickly stir in sugar. Return to a full rolling boil; boil and stir for 1 minute.

Pour into hot jars, wipe rims and adjust lids. Process in boiling water canner for 10 minutes.

For best results, let processed jam stand at room temperature for 2 weeks to set up.