Chilli Apricot Jam

    (28)
    2 hours 25 min

    This is a fantastically simple, yet delectable jam recipe. Habanero chilli, apricots, shallots, peppers, pineapple and cherry tomatoes grace this wonderful jam. Use as a glaze on chicken, pork or even beef.


    38 people made this

    Ingredients
    Serves: 140 

    • 1 habanero chilli
    • 500g fresh apricots, pitted and chopped
    • 160g shallots, sliced into thin slivers
    • 75g green pepper, chopped
    • 75g red pepper, chopped
    • 80g fresh pineapple, chopped
    • 35g cherry tomatoes, chopped
    • 2 cloves garlic, finely chopped
    • 1 teaspoon finely chopped fresh coriander
    • 1/2 teaspoon ground cumin
    • 4 tablespoons freshly squeezed lime juice
    • 50g powdered fruit pectin
    • 1.2kg caster sugar
    • 220g dark brown soft sugar, packed
    • 1/2 teaspoon butter
    • 9 sterilised 250ml preserving jars with lids and rings

    Method
    Prep:2hr  ›  Cook:25min  ›  Ready in:2hr25min 

    1. Wearing disposable gloves and avoiding touching your eyes or face, seed and finely chop the habanero chilli. Place the habanero chilli, apricots, shallots, green and red pepper, pineapple, cherry tomatoes, garlic, coriander, cumin and lime juice into a large pot over medium heat and stir in the pectin until dissolved. Bring the mixture to the boil and mix in the white and dark brown soft sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming and boil hard for 2 to 3 minutes, stirring constantly.
    2. Turn off heat and skim and discard any foam that forms on the jam. Pack the jam into the sterilised jars and top each with a sterilised lid and ring.
    3. Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up and allow the lids to seal (listen for the popping sound). Let jars cool completely.

    Ingredients

    Habanero chillies can be purchased in speciality shops or online. If unavailable, substitute in Scotch bonnet chillies.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (28)

    by
    43

    This was an amazing jam recipe. I couldn't believe it when I was canning it. This recipe was a food blog competition. Sort of like an Iron Chef from amother foodie website. The idea was to create a recipe with 2 star ingredients, then blog about it. Then others would vote on "would they make it" Well this was the result of a 2nd attempt. I was going for a spin on a citrus glaze for baked/grilled fish. The 2 ingredients were apricots and shallots. When I put it all together it had an amazing zing of flavors. And one that I couldn't believe was in comparasion to Sweet & Sour glaze from many of a fine chinese resturant I have ever eaten at....shocked and thrilled I couldn't wait to share with others. I have made nnumberous batches for friends and families in a small time frame since coming up with this recipe. Hope everyone else enjoys as much as we have. Note: 2 half pint jars can utilize 1 bag of frozen meatballs as well as 1 bag of popcorn chicken in the freezer section.  -  03 Jun 2010  (Review from Allrecipes US | Canada)

    by
    21

    We love this recipe for an easy meal. We followed the recipe (x4). At the end of the afternoon,our home smells wounderful. The 2 alteration: a)adding worcestershire sauce to taste for depth, before the pection/sugar. b)Even though we (x4) the batch we only used a 1tbsp of minced jalepeno peppers. It turns out to be mild enough for our younger family members. In the end we ended up with 3-1Liters & 9-500mls canning jars. Hint* to ratio: 1/2 pint = 1cup =250mls  -  25 Jul 2010  (Review from Allrecipes US | Canada)

    by
    19

    Excellent recipe. We use it on chicken drumettes off the grill. Need to make more next time. Does anyone know if I can double the recipe and still get this to firm up?  -  31 Aug 2010  (Review from Allrecipes US | Canada)

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