HABANERO APRICOT JAM RECIPE

Steps:

• Pit and chop apricots; place in a Dutch oven or soup kettle. 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. 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. Process for 10 minutes in a boiling-water bath. For best results, let processed jam stand at room temperature for 2 weeks to set up. Yield: 11 half-pints. Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.