Best 8 Apricot Jala Habanero Jam Recipes
Apricot Jala Habanero Jam is a unique and flavorful jam that combines the sweetness of apricots with the spicy heat of jalapeño and habanero peppers. This jam is perfect for those who enjoy a little bit of heat in their food, and it can be used in a variety of ways, from spreading it on toast or crackers to using it as a glaze for chicken or pork. If you are looking for a new and exciting jam to try, apricot jalapeño habanero jam is a great option. It is easy to make and can be enjoyed by people of all ages. Read on to learn more about this delicious and versatile jam, and to find a recipe that you can use to make it at home.
Check out the recipes below so you can choose the best recipe for yourself!
APRICOT HABANERO JAM
This jam is excellent warmed and brushed over a baking pork roast. It has an appealing spicy-sweet taste. -Megan Taylor
Provided by Taste of Home
Time 25m
Yield 11 half-pints.
Number Of Ingredients 5
Steps:
- Pit and chop apricots; place in a Dutch oven or stockpot. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Pour hot mixture into 11 hot sterilized jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. For best results, let processed jam stand at room temperature for 2 weeks to set up.
Nutrition Facts : Calories 130 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 0 protein.
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! -Janet Eckhoff, Woodland, California
Provided by Taste of Home
Time 20m
Yield 11 half-pints.
Number Of Ingredients 5
Steps:
- Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
APRICOT JAM
I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.
Provided by Megan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 50
Number Of Ingredients 4
Steps:
- Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
- Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
- Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g
HABANERO PINEAPPLE JAM
This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.
Provided by bsmizzel
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h45m
Yield 64
Number Of Ingredients 8
Steps:
- Drain pineapple well, reserving 1/2 cup pineapple juice.
- Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
- Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
- Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
- Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g
HABANERO JAM
Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.
Provided by Rick Martinez
Categories Bon Appétit Jam or Jelly Chile Pepper Condiment Condiment/Spread Tequila
Yield Serves 8
Number Of Ingredients 7
Steps:
- Coarsely chop chiles in a food processor. Transfer to a small bowl and mix in tequila. Let sit uncovered 1-3 hours (chiles will get less spicy as they soak; in 1 hour, they'll sink to the heat level of a jalapeño). Drain chiles; reserve tequila for another use.
- Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50-60 minutes. Let cool.
- Do Ahead
- Jam can be made 2 days ahead. Cover and chill.
APRICOT JAM
Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.
APRICOT JALAPENO JAM
summer fruit recipe. jam is really good to make share and use in your cooking you can can it or just simply put it in jars to use and give away take to a picnic with some fresh made bread or crackers. it will be a big hit around your friends. you can also use it as a topper for chicken or pork saute some onion with salt and pepper and throw your jam in and u have dinner
Provided by JessyeK77
Categories Lunch/Snacks
Time 20m
Yield 4-5 half pint jars, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Combine peppers, apricots, jalapenos, vinegar and sugar in a medium stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 1 minute, stirring constantly. Add pectin; return to a boil and boil rapidly for 1 minute (or longer to achieve desired consistency). Remove from heat.
- Ladle into sterilized jars and process in a for the Shorter Time Processing Procedure- 5 minutes, with additional minutes if altitude is over 300 ft.
- Makes 4-5 half pint jars!
Nutrition Facts : Calories 519.1, Fat 0.8, SaturatedFat 0.1, Sodium 29.1, Carbohydrate 132.1, Fiber 5.3, Sugar 116.7, Protein 2.7
BLUE RIBBON HABANERO APRICOT JAM
From "Taste of Home," the blurb accompanying this recipe read: '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!' -Janet Eckhoff, Woodland California
Provided by Impera_Magna
Categories Fruit
Time 1h
Yield 176 serving(s)
Number Of Ingredients 5
Steps:
- Pit and chop apricots; place in a Dutch oven or soup kettle. Stir in lemon juice.
- Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.
- Stir in pectin. Bring to a full rolling boil.
- Quickly stir in sugar. Return to a full rolling boil; boil and stir for 1 minute.
- Pour hot mixture into hot sterilized jars, leaving 1/4-in headspace. Adjust caps.
- Process for 10 minutes in a boiling-water bath.
- For best results, let processed jam stand at room temperature for 2 weeks to set up.
- Makes 11 half-pints.
Tips:
- Use ripe apricots: The riper the apricots, the sweeter and more flavorful the jam will be.
- Choose the right peppers: Depending on your desired heat level, choose jalapeño or habanero peppers. For a milder jam, remove the seeds from the peppers before chopping. For a spicier jam, leave the seeds in.
- Cook the jam in stages: First, cook the apricots and peppers until they are soft. Then, add the sugar and vinegar and cook until the jam has thickened. This two-stage process helps to preserve the flavor of the apricots and peppers.
- Use a candy thermometer: To ensure that the jam has reached the proper consistency, use a candy thermometer to measure the temperature. The jam is ready when it reaches 220°F (105°C).
- Process the jars properly: To prevent spoilage, process the jars in a boiling water bath for 10 minutes. This will create a seal that will keep the jam fresh for up to a year.
Conclusion:
Apricot jalapeño habanero jam is a delicious and versatile condiment that can be enjoyed in many ways. It can be used as a spread on toast or crackers, as a glaze for chicken or fish, or as a dipping sauce for fruit or vegetables. With its sweet, spicy, and slightly smoky flavor, this jam is sure to be a hit with everyone who tries it. So next time you're looking for a unique and flavorful jam, give apricot jalapeño habanero jam a try!
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