Apricot Lime Black Pepper Jam
4 cups fresh apricots
3 T. fresh lime juice
1 t. zest from 4 small limes
1 1/2 cups sugar
1 t. coarse ground black or Tellicherry pepper
3 T. Ball low sugar/no sugar pectin
Preparation: Prepare 4 half pint jars in hot water. Using a knife chop apricots. Zest your limes and then squeeze the juice and reserve.
Cooking: In a stainless steel pot combine apricots, lime juice, lime zest and sugar. Cook on medium till apricots starts to break down a little, about 10 to 15 minutes at a simmer. Add the black pepper and turn up the heat till the mixture begins to bubble. Add the pectin stirring it in then boil the jam stirring constantly for one minute. Remove from heat.
Processing: Ladle jam into hot, sterilized half pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.