Web2 pounds Apricots (1 kilogram) 1 cup Granulated Sugar (200 grams) ¼ cup Lemon Juice , freshly squeezed (60 ml) ½ cup Water (125 ml) Cook Mode Prevent your screen from …
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Habanero Apricot Jam. This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item!
This habanero pepper jelly recipe is the best! Serve over cream cheese with crackers for a delicious treat! Finely chop dried apricots with the Vidalia Chop Wizard and put them in a large bowl with white vinegar and soak for 4 hours. Finely chop the bell pepper and onion in Vidalia chopper, set aside in a bowl.
At one point we offered the option that you could take a hammer to the apricot pits to remove the outer husk and revel the inner noyaux or kernel. One of these kernels can be placed in each jar with the jam to add a slight almond flavor. (This kernel should be for flavoring only, and we do not recommend that you consume it.)