Ingredients
½ cup jalapeno peppers, seeded and finely minced
3 lb fresh apricots, peeled and pitted, sliced or diced
2 cups apple cider vinegar
1 large sweet red pepper, seeded and finely minced
2 tbsp lemon juice
2 cups granulated sugar
3 tbsp liquid pectin, or 6 tsp dry
4 drops red food coloring
Preparation
In a large saucepan, combine all the ingredients except pectin and bring to a boil.
Bring the heat to low and simmer until reduced to three-quarters, about 20 minutes. Skim any foam that forms on top.
Mix in liquid pectin and boil for 1 minute.
Ladle into jars and let cool before refrigerating. Enjoy!
