Laun/Pruett Recipe Collection
Apricot, honey and habanero jam

Makes about twelve 4 oz. jars

8 habaneros, stemmed and seeded, then minced to make 1/2 cup

2 sweet Italian red peppers, stemmed and seeded, then minced to make 1/2 cup

1 medium red onion, minced

8 oz. dried apricots, minced

1-1/2 c apple cider vinegar

3 c white sugar

2 c clover or wildflower honey

Mince apricots, peppers and onions in a food processor. Add to a deep pot and add the rest of the ingredients. Bring to a boil, stirring constantly so it does not burn. You want a boil that will not stir down. then boil add for two more minutes. Jelly will set at 220.
turn off the heat and let sit for 3 minutes or more.

If foamy, add a teaspoon of butter.

Ladle into warm, sterilized jars, leaving 1/4″ headspace. Add lids and rings. [Process in a boiling water bath for ten minutes--I do not follow this recommendation.].

Serve with goat cheese, brie or cream cheese. Yummy!

Submitted to the Valley Hive honey cooking competition August 19, 2019

Mary Ann Laun