- 1/3 c. finely sliced dried apricots
- 3/4 c. white vinegar
- 1/4 c. finely diced red onion
- 1/4 c. finely diced sweet red pepper
- 1/4 c. finely diced habanero peppers – I removed the seeds but you can leave them in if you want it REALLY hot
- OR 1/4 c. diced, combined jalapeno and Scotch Bonnet peppers
- 3 c. granulated sugar
- 1 pouch liquid pectin
Cut apricots into 1/8″ slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8″ slices; cut slices into 1/4″ dice. Measure each ingredient; add to apricots (I puree them in the blender first as I like smooth jam). Stir in sugar.
Bring to a full rolling boil. Stirring constantly, boil for 1 minute. Remove from heat and add liquid pectin, mixing well.
Pour jam into hot jars, dividing solids equally among jars and filling each jar to within 1/4″ of top rim. Wipe rims and apply lids.
Process 10 minutes in a boiling water bath. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jam is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jam.
Repeat as necessary during the cooling/setting time, until solids remain suspended in the jam.
This recipe turns out great every single time. I altered it only a bit, but if you’d like to see the original from Savoring Time in The Kitchen, click HERE.