2022 Apricot Jam, Spicy Edition

What we did

This is basically they same recipe as Apricot Gay Jam, we just added some habanero. We decided to add it with the sugar, since we were clueless as to what impact this would have on the final flavor. Should we have added it sooner or later? Tasting notes will be added later.

Ingredients

Amount	Item
5 lbs 8 oz	apricots wash and pitted
4 lbs	sugar
1/4 cup	water
1/4 cup	lemon juice
1/4 cup	habanero de-seeded and finely diced

Equipment

• 2+ gallon stock pot
• large stirring spoon
• immersion blender (optional)
• enough sanitized jars to can the whole batch (we used 32 4oz jars)

Directions

1. Clean and dry apricots, tear them in half and remove the pit/stone.
2. Weigh out 5.5lbs of apricots and toss them all in a large stock pot.
3. Add water and lemon juice and bring to a gentle simmer over medium heat
4. The apricots will start to break down and release juice.
5. Cover for about 10 minutes
6. Once fruit has softened add sugar, stirring frequently to dissolve sugar and avoid scorching.
7. Once sugar has disolved increase to high heat and bring pot to a rapid boil, stirring frequently.
8. This is where we added the habanero, not sure when is best.
9. You can skim off any scum that forms on the surface (we only bother some times).
10. We blended with an immersion blender until it was a smoother consistency for this batch.
11. Cook for about 20 minutes or until it passes the cold plate test.
12. Remove from heat and let it rest for 10 minutes to let any chunks settle.
13. Can it.

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Story

This is basically they same recipe as Apricot Gay Jam