Sweet Heat Apricot Thyme Habanero Jam

With the CSA in full swing, I was suddenly the recipient of 28 apricots from last week's share. I don't know about you, but it would actually be physically impossible for me to eat 28 apricots in a week. With half a jar of spiced plum jam still in my refrigerator from the week before, I decided to attempt the official canning process for this one so that I have a little longer to eat it.

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.