This is a recipe from my neighbor Kelli Herlevi. It is awesome over cream cheese as a dip with crackers or cooked with chicken.
4 cups fresh, peeled chopped apricots
3/4 cup white wine vinegar
2 cups sugar
3-4 finely diced orange or red bell pepper
3-4 finely chopped jalapeño peppers
1 package of pectin
- Combine peppers, apricots, and vinegar in a saucepan. Add pectin OR sugar, according to pectin directions. (This differs depending on whether you are using liquid or powdered pectin.)
- Bring to a full boil over high heat, stirring constantly. Add pectin OR sugar, according to pectin directions. Return to a boil and boil rapidly for 1 minute and remove from heat.
- Ladle into sterilized jars and process in a water bath canner.