Sweet and Sour Apricot Jam with Habanero

Follow our step-by-step guide on how to make Sweet and Sour Apricot Jam with Habanero.

1. Step 1

   Start by putting on some rubber gloves to handle the habanero pepper—trust me, you don’t want to touch your face after this! Carefully seed and mince the pepper, setting it aside for later. In a large pot over medium heat, combine the minced habanero, chopped apricots, sliced shallots, and the chopped green and red bell peppers. Add in the fresh pineapple, cherry tomatoes, minced garlic, cilantro, cumin, and lime juice. Stir in the powdered fruit pectin until it’s fully dissolved, creating a colorful medley of flavors.

2. Step 2

   Bring this vibrant mixture to a boil, stirring occasionally. Once boiling, mix in the white and brown sugars, ensuring they dissolve completely into the fruity concoction. Now, return the jam to a full rolling boil and add the butter—this little trick helps reduce foaming. Keep the jam boiling hard for about 2 to 3 minutes, stirring constantly to prevent sticking.

3. Step 3

   After a good boil, turn off the heat and skim off any foam that has formed on the surface of the jam. It’s time to pack the jam into your sterilized jars! Fill each jar, leaving a little space at the top, and then place a sterilized lid and ring on each one.

4. Step 4

   Next, you’ll want to process the filled jars in a boiling water bath for 10 minutes. This step is crucial for sealing the jars properly. Once done, carefully remove the jars and place them upside-down on a clean cloth towel for about 5 minutes. This helps ensure a good seal. After that, turn them right side up and listen for the satisfying popping sound of the lids sealing. Let the jars cool completely before storing them away. Enjoy your sweet and sour jam on everything from toast to grilled meats!