New Mexico Apricot Green Chili Jam
- 3 1/2 cups Finely chopped fresh apricots with skin
- 1/3 cup fresh lemon juice
- 6 cups sugar
- 1 package liquid fruit pectin
- 1 cup finely chopped fresh green chili peppers
Add first three ingredients together in a large sauce pot, and bring mixture to a full rolling boil. Make sure to stir constantly to prevent sticking and burning.
After the mixture starts to boil, add the fruit pectin and the chopped green chili peppers, and cook for one more minute.
Spoon into clean jelly jars, top with lids, and after the jars are cooled, refrigerate until used.