Apricot Habanero Jam

Well, I am sad to share that we have neared the end of apricot season, but not to worry! Within this post I have a recipe for an apricot habanero jelly that will help you savor the apricot’s bright and springy flavor all year long. And don’t be scared of the habanero, I only used one diced very finely for the large pot of jam, and while it did add the smallest and most trace amount of heat, it mostly just contributed an interesting sweet/sour tang to the jam, much like the flavor of tamarind. Combined with the sweet and slightly tart flavor of ripe apricots, it immediately became my new favorite jam, perfect for smearing on a cracker with a thin slice of white cheddar cheese (which is how me and Jeremy killed an entire 8-ounce jar of it one night while watching Frasier reruns. Yes, I did have a tummy ache afterwards. Worth it.)

This jam was so flavorful and comforting that I ended up making it for us the past 2 weekends in a row, which was sorely needed since things have been a bit hectic lately with wedding festivities and there’s nothing like a spot of jam on toast to soothe the nerves. The planning has kicked into high gear and I just finished assembling the illustrations from my friend Jade in Adobe Illustrator for the final invitation printing, which I am really excited about (they came out SO beautifully, I’ll share them once they’re finished!) We also finally got around to picking out all the groomsmen’s suits, and decided to go with a tan linen since it will be hot and the light fabric will help keep the guys nice and cool. Plus, there’s just something gentlemanly to me about a man in a linen suit, (I think it has to do with my mind’s idea of a southern gentlemen…) But regardless, the guys are going to look great in it, especially paired with the dusty shale bridesmaids dresses. I still can’t believe it’s only a little over 2 months away! I’m probably going to be cooking compulsively towards the end to help release some of the stress, so be prepared for a barrage of recipes towards the end of August.

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Apricot Habanero Jam

Course Side Dish

Cuisine American

Keyword Apricot Habanero Jam

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 24 ounces of jam

Calories 85 kcal

Ingredients

• 1 pound apricots pitted and chopped
• 1 habanero finely chopped
• 2-inch piece fresh ginger root, peeled and finely chopped
• 2 1/3 cups granulated sugar
• 2 tablespoons fresh thyme leaves
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Bring the apricots, habanero, ginger, sugar, thyme, and lemon juice to a boil over medium high heat in a medium-sized saucepan. Reduce the heat to low and simmer the mixture, uncovered, for 30 minutes, or until it has thickened significantly and become jam-like in consistency, stirring every 5 minutes or so.

2. Pour the jam into the sterilized 8-ounce canning jars, leaving 1/4 inch of headspace at the top. Secure the lids as tightly as possible and process the jars in a hot water bath for 10 minutes. Store the jars in a cool dark place and use within 1 year. Once the seal is broken, keep refrigerated.

Nutrition Facts

Apricot Habanero Jam

Amount Per Serving

Calories 85 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.03g

Sodium 1mg0%

Potassium 58mg2%

Carbohydrates 22g7%

Fiber 0.5g2%

Sugar 21g23%

Protein 0.3g1%

Vitamin A 396IU8%

Vitamin C 4mg5%

Calcium 5mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.