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Apricot Habanero Pepper Jam Recipe

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This recipe for Apricot Habanero Pepper Jam is from Gather Together, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup finely chopped dried apricots
3/4 cup white vinegar
1/4 cup chopped red onion
1/3 cup finely chopped and seeded habanero pepper
3 cups granulated sugar
1 pouch liquid pectin (SureJell)
Directions:
Directions:
In a large glass Pyrex glass add the chopped apricots and vinegar. Cover and let stand over night or at least 4 hours. Pour apricots and vinegar mixture into a large pot and add the red onion and habaneros. Stir in the sugar and place over high heat, stirring constantly and bring the mixture to a full rolling boil. Stir in pectin and bring back to a strong boil. Boil constantly for 1 minute. Remove from heat quickly and skim off any foam with a large spoon. Quickly pour mixture into the hot sterilized jelly hard Immediately place lid and bands onto the jars. Place jars in a canner and cover with water. Bring to a boil and process for 10 minutes. Remove from water and allow to cool on the counter top.

 

 

 

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