Apricot Jalapeno Jam

By á-47

Makes 9+ half pints
Hot pack method - no need for hot water bath/canner

Ingredients

• 5 cups finely chopped apricots
• 1/2 cup jalapenos, seeded, deveined and finely chopped
• 2 Tbsp. fresh squeezed lemon juice
• 2 Tbsp. white vinegar
• 1/2 Tbsp. butter
• 1 pack pectin
• 1/2 Tbsp. butter
• 7 cups sugar

Preparation

Step 1

Place fruit, peppers, juice and vinegar in a nonreactive pot; add the3 butter and pectin, and mix well. Over high heat, bring to a rolling boil. Add the sugar and return to a rolling boil. Start timing for 2 minutes, checking for proper signs of jelling after 1 minute.

When ready, pour into sterile jars, seal, and invert for 2 minutes only.