Apricot, honey and habanero jam
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Ingredients
- Makes about twelve 4 oz. jars
- 8 habaneros, stemmed and seeded, then minced to make 1/2 cup
- 2 sweet Italian red peppers, stemmed and seeded, then minced to make 1/2 cup
- 1 medium red onion, minced
- 8 oz. dried apricots, minced
- 1-1/2 c apple cider vinegar
- 3 c white sugar
- 2 c clover or wildflower honey
Instructions
- Mince apricots, peppers and onions in a food processor.
- Add to a deep pot and add the rest of the ingredients.
- Bring to a boil, stirring constantly so it does not burn.
- You want a boil that will not stir down.
- then boil add for two more minutes.
- Jelly will set at 220.
- turn off the heat and let sit for 3 minutes or more.
- If foamy, add a teaspoon of butter.
- Ladle into warm, sterilized jars, leaving 1/4 inch headspace.
- Add lids and rings.
- [Process in a boiling water bath for ten minutes--I do not follow this recommendation.].
- Serve with goat cheese, brie or cream cheese.
- Yummy!
- Makes about twelve 4 oz. jars
- 8 habaneros, stemmed and seeded, then minced to make 1/2 cup
- 2 sweet Italian red peppers, stemmed and seeded, then minced to make 1/2 cup
- 1 medium red onion, minced
- 8 oz. dried apricots, minced
- 1-1/2 c apple cider vinegar
- 3 c white sugar
- 2 c clover or wildflower honey
Recipe Notes
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I won a blue ribbon At the Valley Hive Honey competition!