Name: Apricot Habanero Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3-4 cups apricots, diced; 3 bell peppers (yellow or orange), diced; 3 habanero peppers (can use fresh or dried); 1 cup apple cider vinegar; 1/2 cup distilled white vinegar; 5 cups sugar; 1 package of liquid pectin

Apricot Habanero Jam

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Author: Prairie Californian
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes

Ingredients

Scale

3–4 cups apricots, diced
3 bell peppers (yellow or orange), diced
3 habanero peppers (can use fresh or dried)
1 cup apple cider vinegar
1/2 cup distilled white vinegar
5 cups sugar
1 package of liquid pectin

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Instructions

Clean and sterilize jars, rings, and lids.
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.
If using dried habaneros, rehydrate them by putting them in a bowl and pouring boiling water over the top. Let sit for 2-3 minutes until they soften. Carefully dice the peppers and add to the pot. Mix and cook for an additional 5-10 minutes.
Once the apricots have broken down and the jam has thickened, add the liquid pectin and boil for another minute.
Remove from heat, skim off any foam, and ladle jam into sterilized jars. Leave 1/4 inch headspace and process in a water bath for 10 minutes. You can also refrigerate and use within a couple weeks.
Enjoy!

Notes

Yields about 5 half pint jars

Find it online: https://prairiecalifornian.com/apricot-habanero-jam/