Blue Ribbon Habanero Apricot Jam - cooking recipe

Ingredients

3 1/2 lbs fresh apricots
6 tablespoons lemon juice
2 -4 habanero peppers, seeded
1 (1 3/4 ounce) package powdered fruit pectin
7 cups sugar

Preparation

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.
Makes 11 half-pints.