By: Nellie Palmer
Ingredients
- 3-1/2 pounds fresh apricots
- 6 tablespoons fresh squeezed lemon juice
- 2 or 4 red hot chili peppers (depending on desired heat), seeded
- 1/4 cup rice vinegar (1/8 cup if using 2 peppers)
- 1 package (1-3/4 ounces) powdered fruit pectin
- 7 cups swerve sugar replacement
** can replace chili peppers with any hot red pepper
Instructions
- Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place on lowest heat setting and let simmer.
- Place peppers in a separate sauce pan with the rice vinegar. Bring to a boil then simmer until the vinegar reduces. Place in a blender and blend until the peppers are at a desired consistency. Add to the apricots.
- 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. Ladle hot mixture into hot sterilized half-pint jars. 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.
