Hot inferno pepper jelly

By polloazul

Ingredients

• 1/3 cup finely sliced dried apricots
• 3/4 cup white vinegar
• 1/4 cup finely chopped red onion
• 1/2 cup finely chopped hot peppers (I used inferno peppers)
• 3 cups granulated sugar
• 1 pouch liquid pectin

Preparation

Step 1

In a large deep saucepan, combine apricots and vinegar. Cover and let stand at room temperature for at least 4 hours or overnight.
Add red onion and hot peppers to apricots. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
Either can (process for 10 minutes) or refrigerate for up to 1 month.
Notes
For a milder jelly, you can substitute up to 1/4 cup of the hot peppers with finely chopped sweet red pepper.