I knew I wanted to do something a little bit different with this one. I like plain fruit jams alright, but the ones I really love are just a little bit more complex, a little bit more interesting. I also love using jams in savory dishes, so incorporating a savory herb into the jam seemed like the way to go. Also, once I had the first three ingredients in, it was still just too darn sweet and a tad flat. I had seen other jam-making bloggers add salt to jam as a sort of nod to the salted caramel and salted chocolate craze. I do love sweet and spicy together. The addition of that spicy salt put the jam squarely over the top. I was able to taste just the littlest bit, but I am so looking forward to cracking that jar open in a few weeks to enjoy the rest! If you don't have habanero salt on hand, just substitute 1/2 tsp of salt and a pinch of cayenne pepper.
This recipe can be made as a quick-jam and kept in the refrigerator in a clean, glass container for up to one month. If you'd like to preserve the jam for longer, and store at room temperature, you must follow a more intensive method such as water bath canning, which is what I did. Step-by-step instructions can be found through this link.
Sweet Heat Jam
- 1.5 lbs fresh apricots, pitted and chopped
- 3/4 c sugar
- 1 tbsp fresh thyme
- 1/2 tsp habanero salt
- 1/2 c water
Mix all ingredients in a large sauce pan. Bring to a rolling boil. Reduce heat to medium low and allow to simmer for approximately 1 hour, stirring regularly. You'll know it's done when you drag your spoon or spatula through the middle, and the sides hang separately for a moment before filling in. Transfer the jam to your glass jar and store for 1 month in the refrigerator or up to a year if water bath canning.
Oh WOW! That sounds incredible as well ... Put this on top of some warm brie and french bread ... mmmm!
ReplyDeleteThat sounds amazing! Great idea!
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