1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely chopped red onion (I used a plain ol’ white one)
1/4 cup finely chopped seeded red bell pepper (I used a hot cherry pepper instead. Still red, but hot.)
1/4 cup finely chopped seeded habanero peppers (it was actually 5 habaneros and one orange scotch bonnet given to us by a friend of my husband)
* I didn’t really adhere to the exact measurements, pepper-wise. I just made sure I had a total of 1/2 cup in the end.
3 cups granulated sugar
1 pouch liquid pectin