Apricot-Jalapeno Preserves

Ingredients:
1 cup chopped dried apricots
2 cups sliced jalapeno peppers, leaving some seeds to increase spiciness
1/2 cup sliced jalapeno peppers
2 cups apple cider vinegar
6 cups sugar
3 oz bottle or pouch of pectin
4 oz or 8 oz canning jars and lids

Instructions:
Review safe canning instructions included in pamphlet in pectin box. Sterilize jars and add lids to simmering water. Add 1 1/2 cups jalapenos and all of vinegar to food processor. Puree until peppers are finely ground. Combine all ingredients together in a large stock pot. Bring to a boil over medium-high heat. Boil for 5 full minutes. Remove from heat and add pectin. Fill jars leaving 1/4 to 1/2 inch at top of jar. Add lids after wiping jar top clean with a damp towel or paper towel. Screw lids on tightly to form a good seal. Once all jars are filled, process in a boiling water bath as directed by instructions included in pectin box to ensure that jars seal properly. Remove from boiling water and turn jars upside down on dish towels to cool. Once cooled, checked buttons on each lid to make sure jars sealed. If any jars did not seal, use those within a few weeks.