Habanero Gold Jelly

• 1/3 cup finely sliced dried apricot
• 3/4 cup white vinegar
• 1/4 cup finely diced red onion
• 1/4 cup finely diced red pepper
• 1/4 cup finely diced habanero peppers, with seeds or 1/4 cup finely diced jalapeno, and scotch bonnet peppers combined
• 3 cups white sugar
• 1 (3 ounce) envelope bernardin liquid pectin

1. Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
2. Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
3. Add to apricots and stir in sugar.
4. Bring mixture to a full rolling boil.
5. Stirring constantly, boil hard for one minute.
6. Remove from heat and immediately stir in liquid pectin, mixing well.
7. Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
8. Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
9. Apply snap lids and process in boiling water bath for 5 minutes if you choose.
10. Once sealed you can rotate or invert jars while still warm to distribute solids if needed.

apricot, white vinegar, red onion, red pepper, habanero peppers, white sugar, bernardin liquid

Taken from www.food.com/recipe/habanero-gold-jelly-132932 (may not work)