• 145minutes
  • 43calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, C, D, P
MineralsCopper, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 habanero chilli

  2. 500g fresh apricots, pitted and chopped

  3. 160g shallots, sliced into thin slivers

  4. 75g green pepper, chopped

  5. 75g red pepper, chopped

  6. 80g fresh pineapple, chopped

  7. 35g cherry tomatoes, chopped

  8. 2 cloves garlic, finely chopped

  9. 1 teaspoon finely chopped fresh coriander

  10. 1/2 teaspoon ground cumin

  11. 4 tablespoons freshly squeezed lime juice

  12. 50g powdered fruit pectin

  13. 1 1/5kg caster sugar

  14. 220g dark brown soft sugar, packed

  15. 1/2 teaspoon butter

  16. 9 sterilised

  17. 250ml preserving jars with lids and rings

Instructions Jump to Ingredients ↑

  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.


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