Habanero Apricot Jam: preparation procedure
The whole Massey family is home for the holidays – Jack just returned from travels in South America and Ben has a two week break from his second year of medical school. The four of us are spending our days skiing, visiting friends and family – just enjoying each other’s company. Life is good!
Habanero Apricot Jam is a mouth-watering jam that can be easily made at home. Pit and chop apricots; place in a Dutch oven. Stir 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, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water can.
For best results, let processed Habanero Apricot jam stand at room temperature for 2 weeks to set up.
Links to some best Amazon on Habanero Apricot Jam products:
Habanero Tomato Salsa 270G & Hot Sauce 75Ml Bottle, 335 G
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