Habanero Apricot Jam Recipe How to Make It

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Ladle the habanero jelly into prepared jars leaving ¼" of headspace from the top. Put hot lids on and screw bands on evenly and gently, just until resistance is met (fingertip tight). Place the filled jars into the water bath canner with water about 2" above the tops of jars and boil for ten minutes to process.

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Add the sugar and lemon juice into the pot, stirring constantly to dissolve the sugar. Bring the mixture back to a full rolling boil, stirring constantly, and let it boil fully for 4 minutes (set a timer.) Fill your sterile jars with the hot jam, allowing 1/4 inch free space at the top, and wipe down the rims.

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How To Make Apricot Habanero Jam. Prepare the apricots: Pit and chop the apricots and place them in a Dutch oven. Stir in the lemon juice. Blend the habanero peppers: Place the seeded habanero peppers in a blender with a small amount of apricot mixture. Cover and process until smooth, then return to the Dutch oven.

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1. Clean and sterilize jars, rings, and lids. 2. To a large heavy bottomed pot, add apricots, bell peppers, sugar, and vinegar. If using fresh habaneros, add with the other ingredients. Mix and bring to a boil. Boil for 15-20 minutes or until the apricots start to break down.

Apricot Habanero Jam

Step 2. Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is.

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Instructions. In a small glass or ceramic bowl, combine vinegar and apricots. Let the apricots soak for at least 4 hours or even overnight. In a large 6-quart pot, stir together sugar, all peppers, onion and the apricot-vinegar mixture. Heat over medium-high heat, stirring to dissolve the sugar.

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Directions. Place all ingredients in a non-reactive deep pot. Bring to a boil, then turn off, cover and let the mixture rest overnight, to develop the flavor. Bring the jelly back to a boil that cannot be stirred down, around 230 degrees and boil hard for 10 minutes. Turn off the heat, skim as necessary (or add 1/2 tsp of butter to cut the foam.

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Preheat the oven to 425 degrees Fahrenheit. Start by preparing the glazed apricot and onion bed. Mix together all ingredients except the apricots, onions, and water in a medium sized bowl. Place the apricot halves and chopped onion in a roasting pan and toss with the glaze mixture until coated.

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Cover and let stand at room temperature at least 4 hours or overnight. Stir together apricot mixture, sugar, and next 3 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

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Quickly ladle hot liquid into prepared jars. Wipe jar rims and secure two-piece lids tightly. Place jars in boiling water canner, be sure the water covers the jars by 1 to 2 inches. Cover and bring water to a gentle boil. Process jars for 10 minutes. Remove jam from canner and allow cooling for 24 hours before storing.

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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 hot mixture into hot sterilized jars, leaving 1/4-in headspace. Adjust caps.

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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.

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Combine first 2 ingredients in a medium bowl. Cover and let stand at room temperature at least 4 hours or overnight. Stir together apricot mixture, sugar, and next 3 ingredients in a 6-qt. stainless steel or enameled Dutch oven.

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Ladle hot jelly into a hot jar, leaving 1⁄4-inch headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes.

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Instructions. In a small bowl, whisk together the turmeric and sugar. To a saucepan, combine the chopped apricots, diced habaneros, and sugar/turmeric. Allow the mixture to sit for about 10 minutes so the apricots release their juices. Over medium heat, bring your mixture up to a gentle simmer.

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Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours.