Categories: Canning

Ingredients

• 5 cups apricots chopped
• 1/2 cup diced seeded red pepper
• 1/2 cup diced seeded Jalapeno
• 1/2 cup diced red onion
• 1/4 cup lemon juice
• 7 cups sugar
• 1 pkg (1.75 oz) pectin

Directions

1. Combine apricots, onion, bell pepper, Jalapeno and lemon juice in Dutch oven

2. Stir in pectin, bring to a full rolling boil, stir constantly.

3. Stir in sugar; return to a full rolling boil. Boil for 1 minute storing constantly.

4. Remove from heat, skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving a 1/2 inch head space.

5. Add lids process in boiling water bath for 10 minutes.

6. For best results let processed jam stand at room temp for 2 weeks. Yields 9 1/2 pints

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