1/3 cup of finely sliced dried apricots
3/4 cup of white vinegar
1/4 cup EACH finely chopped:
red bell pepper
seeded habanero OR Jalapeno peppers
3 cups of sugar
1 pouch of liquid pectin
In a large stainless steel saucepan, combine apricots and vinegar.
Cover and let stand at least 4 hours.
Add red onion, red and habanero peppers and sugar.
Over high heat, stirring constantly, bring to a full rolling boil that can not be stirred down.
Stir in pectin.
Boil hard, stirring constantly for 1 minute. Remove from heat, skim off foam and stir to disperse peppers.
Ladle jelly into hot jars leaving 1/4 inch of headspace.
Heat process jar in a boiling water bath for 10 minutes.