recipe
t o H
APRICOT JAM By Nellie Palmer
INGREDIENTS • 3 1/2 pounds fresh apricots • 6 tbsp fresh squeezed lemon juice • 2 or 4 red hot chili peppers (depending on desired heat), seeded (can replace chili peppers with any hot red pepper) • 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 DIRECTIONS P it and chop apricots; place in a Dutch oven. Stir in lemon juice. Place on lowest heat setting and let simmer. P lace 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. S tir 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. R emove 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.
