INGREDIENTS Yields 7 100ml jars (1/2 cup jars)
1⁄3C Dried apricot finely sliced and diced
3⁄4 Cup White vinegar
1⁄4C Red onion, finely diced
1⁄4C Red pepper, finely diced
2T Habanero, finely diced with seeds
2T Jalapeno, finely diced
3C White sugar
3oz Liquid pectin
DIRECTIONS
Cut apricots into 1/8 inch slices, dice finely, and measure into large stainless steel saucepan with the vinegar.
Let stand for four hours.
Cut onions and peppers into 1/4 inch dices
Add to apricots and stir in sugar.
Bring mixture to a full rolling boil.
Stirring constantly, boil hard for one minute.
Remove from heat and immediately stir in liquid pectin, mixing well.
Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
Apply snap lids and process in boiling water bath for 5 minutes if you choose.
Once sealed you can rotate or invert jars while still warm to distribute solids if needed.
Lasts a year on the shelf. Great Christmas present
