A fiery, golden, translucent jelly with colorful bits suspended throughout.

1/3 cup finely sliced dried apricots
3/4 cup white vinegar (5% acidity)
1/4 cup each finely chopped red onion, red bell pepper & seeded habanero or jalapeno peppers
3 cups granulated sugar
1 pouch (85ml) Bernardin Liquid Pectin
6 125ml or 3 250ml jars
In large stainless steel saucepan, combine apricots and vinegar.
Cover, 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 cannot be stirred down.
Stir in pectin.
Boil hear, stirring constantly, for 1 minute.
Remove from heat, skim off foam and stir to disperse peppers.
Ladle jelly into hot jars following directions in product insert and leaving 1/4" headspace.
Heat process - boil filled jars - in boiling water canner 10 minutes.
Cool, check seals.
Store in cool, dark place up to 1 year.