| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Fresh apricots |
| 2 |
|
Lemons |
| 5 3/4 |
c |
Sugar |
| 1 |
|
Pouch CERTO liquid fruit pectin |
| 8 |
|
Habaneros (up to 10) |
INSTRUCTIONS
Your timing with this question was unbelievable. I was just about to post
this message about a batch of Apricot Habernaro Jam I made. Not sure if it
will fit with what you're looking for. I used a recipe from the CERTO
(liquid fruit pectin) that I had purchased for Apricot jam. I just added
the only missing ingredient (Habs!). I actually turned out real good.
Remove pits from 2 1/2 pounds of fresh apricots and chop finely (3 1/2 cups
yeild). De-core, seed & finely chop 8-10 habernaros. (I used red savinas.)
Stir sugar into fruit. Add chopped habernaros. Add 1/3 cup of fresh lemon
juice. Add 1/2 teaspoon margarine or butter to prevent foaming during
cooking.
Bring mixture to full rolling boil stirring constantly. Quickly add
contents of CERTO pouch and return to full rolling boil for one minute.
Fill jars immediately. Use standard home canning rules for the rest.
The jam set up real nice and the hab heat was perfect. Posted to
CHILE-HEADS DIGEST V4 #108 by "Porter, Jeff" <JPorter@iga.com> on Sep 2,
1997
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