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Montana Wildfire Jam



This recipe was shared by a really cool guy I met on a camping trip awhile back.  I mean really super awesome COOL….I knew when he and his wife shared their homemade root beer with my kids, made homemade ice cream right before my eyes & the fact that they live on a farm and raise chickens – that we were kindred spirits.  All those reasons were enough to endear them to me, but coupled with the fact that they are kind and down to earth too.  I seriously left that camping trip wanting them to adopt me.  To be fair,  I met several really nice people on the trip, but what made these two stand out to me was our shared love of food and cooking from scratch.

Anyways, this recipe is amazingly good and leaves me salivating for more.  I’ll admit the flavor pairing seemed a bit odd to me at first.  Boy ,was I wrong about that, and  I was sold on the first bite.  The sweet notes of the apricot paired with the heat of the habanero is a perfect union.  I knew on the spot that I needed to have this recipe in my arsenal.  Thankfully, I was able to get it – along with permission to share this fabulous jam recipe on the  blog.  I hope that you enjoy the perfection that is this recipe (maybe even around a campfire with kind faces)!

Thank you, Silas, for the phenomenal recipe and permission to share it!


Ingredients:                                        Yield: 3 (8 oz.) Jars


1/3 cup  dried apricots, finely chopped

3/4 cup white vinegar

1/4 cup red onion, finely chopped

1/4 cup red bell pepper, finely chopped

1/4 cup habanero peppers, seeded & finely chopped

3 cups white sugar

1 pouch of liquid pectin



In a large pot combine the apricots and the vinegar.  Let the apricots soak for at least four hours.

After the apricots have soaked.  Chop the onions, red bell pepper and habanero (use gloves while chopping these bad boys).


Stir the sugar into the apricots until incorporated.  Then add the onions, bell pepper and habanero to the pot.  Cook over high heat and bring to a boil stirring constantly.


When the mixture comes to a rapid boil that cannot be stirred down, add the liquid pectin and bring to a boil for 1 minute.


Remove from heat and fill sterilized jars.  Process in a hot water bath for 10 minutes.

Serving tip:  Serve with crackers and cream cheese.  Spreading cream cheese on the crackers and then topping with this heavenly jam.







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