Habanero Apricot Jam

Wow I kind of put this blog off :( but I'm back with a HOT new jam recipe! I got the Taste of Home Canning special issue magazine a few months ago and this recipe really caught my attention. It's not like any of the traditional jams I have made so far. So I finally tried it out. I obviously did not taste test this jam bc I can't handle spicy, but it got my husband's and one of my best friend's stamp of approval!

The recipe can be found online here: http://www.tasteofhome.com/Recipes/Habanero-Apricot-Jam
The recipe says it yields 11 half-pint jars, but I only ended up with 9.  Im not sure what I'm doing wrong, but I ALWAYS end up with 2 fewer jars than the recipe says it will yield!

Ingredients

• 3-1/2 pounds fresh apricots
• 6 tablespoons bottled lemon juice
• 2 to 4 habanero peppers, seeded
• 1 package (1-3/4 ounces) powdered no sugar needed fruit pectin 
• 4 cups sugar

Directions

• Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.
• Stir 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.
• Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. 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. Yield: 11 half-pints. 

I normally use these awesome Italian canning jars but I ran out of the half-pint size and got these Kerr jars instead. I like the shape but hate the lid style (lid/band style). These are much cheaper though, so I'll stick with these for half-pint jars since its the smallest Kerr makes.

Here is the finished product!! Notice my new jars...