Apricot Habañero Jam


Congratulations to Gail H. from Tennessee for winning third prize in the 2015 Bella Viva Recipe Contest! This was by far the most unique recipe we received for the contest. Who would have thought to combine our dried apricots with peppers and vinegar? We loved spreading this jam over bagels with cream cheese.


1 ½ cups Bella Viva Dried Apricots

1 large orange or yellow bell pepper (1 to 1 ¼ cup)

4-5 habañero peppers (adjust as needed for your taste)

2 cups white vinegar

6 cups granulated sugar

3 ounces and 1 tablespoon Certo liquid pectin


In dishwasher, sterilize 4 pint jars.  Heat lids in small saucepan.


Soak apricots in warm water for 30 minutes. Drain and finely chop with kitchen scissors. In a food processor, finely mince apricots, bell peppers, habañero peppers and vinegar.


Add above mixture and sugar to a large sauce pan and bring to a boil for 10 minutes, stirring often.  Add pectin, stir well and remove from heat.


Using a ladle, pour into jars and tighten lids, leaving ½ inch of head-space. Place jars in a boiling hot water bath (enough to cover top of jar) for 10 minutes.  Remove and wait for lids to “pop”. Enjoy on your choice of breakfast breads or over cream cheese with crackers.