HABENERO GOLD JAM
This comes straight from the Ball Complete Book of Home Preserving that I bought this year pg 131. Text copyright 2006 Jarden Corp. I made this and after tasting,and made 2 more batches. We recently had another couple over and I had a cheese tray. It was served over an 8 oz block of cream cheese (how simple is that) with...
Provided by Jane Whittaker
Categories Jams & Jellies
Time 1h
Number Of Ingredients 7
Steps:
- 1. In a large deep stainless steel saucepan combine apricots and vinegar. Cover and let stand 4 hours or overnight.
- 2. Prepare canner, jars and lids per instructions. The book has a good instructions pg 415.
- 3. Add red onion, red pepper, and habenero peppers to apricots. Stir in sugar. CAUTION!!!! Use gloves when you handle habeneros, they are extremely hot. A sandwich baggie could be used in a pinch if you don't have gloves.
- 4. Over high heat, stirring constantly, bring to a full boil that cannot be stirred down. Stir in pectin. Boil hard for one more minute.
- 5. Remove from heat and skim off foam.
- 6. Quickly pour hot jelly into hot jars, leaving 1/4 inch head space. Wipe rim. Center lid and screw lid on.
- 7. Place jars in canner and process 10 minutes.
- 8. Makes 3 half pint jars (8 ounce). The jar in the picture is Ball's collection elite brushed silver design wide mouth jars
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