Habanero Apricot Jam

I have been in truck mode for the last couple weeks. I finally have it back in my driveway! I am busy checking paperwork and permits, in fact today I have to go down to the DMV to sort out my plates. I may have learned a costly lesson, sad thing is I was trying to save money. 

There is a lot of behind the scene's stuff that goes on in owning a food truck. Sadly, I have to deal with state departments, have you ever tried to figure out NY State Tax website? And if you call, plan at least 45 minutes before you speak to anyone. Trust me they are very nice, if you're nice to them! There is workers compensation, disability insurance, health permits (different for every event outside of Jefferson and Lewis), and fees for all of them! New this year is a fee for a fire safety check, not complaining, I like when the firemen double check my tanks! The best part is, I get it all done now in the spring well before it needs to be done, so when I start to roll out, all my paperwork is in order. 

As well as paperwork stuff I am working on some new menu ideas. I have wanted to tweak the SGT. Cheesy. It is my most costly, mess producing sandwich. Don't get me wrong, I love bacon, but do you know it has gone up in price almost $1.00 per pound! I tested the recipe on my son and he loved it! I'm also going to spill my secret recipe to my Apricot Habanero Jam! 

I make a lot of homemade stuff on the truck, and sometimes I have to start with a base, in this case it's the apricots, after all, we are in Northern New York. Here's my secret! You see a lot of spicy jams out there, most of them costing way too much! You can do this with a lot of different jams that taste great and don't cost you $8.00 a jar!

Habanero Apricot Jam 

  • 1 Jar of Smucker's Apricot Preserves
  • 4-5 minced Habaneros (glove your hands!) 

I usually double or even triple the recipe!

Empty jar of jam into a small sauce pan, add minced habaneros, cook over medium-low heat until hot and slightly bubbling. Let cool. Put it back into jar and refrigerate. It will keep for months. It's great baked over Brie cheese. Perfect on pork chops! And killer on my new sandwich! 

Getting excited to get the truck back on the road. I hired my staff and locked in several very fun festivals, I love owning a food truck! 

If there is anything you like to see me cook, send us an email! 

Happy cooking from my kitchen to yours!

Chef Carol

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