Hot and Sweet Habañero Confetti Jelly

Cut apricots into 1/8-inch dices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours.

Individually, cut onion and seeded peppers into 1/8-inch slices; cut slices into 1/8-inch dice. Measure each ingredient; add to apricots. Stir in sugar.

Over high heat, bring your saucepan with the veggie/vinegar mixture to a full rolling boil. Stirring constantly, boil hard for 1 minute. Remove from heat. Immediately stir in pectin, mixing well.

Heat up your canning jars. Pour jelly into hot jars, dividing solids equally among jars and filling each jar to within 1/4-inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in boiling water bath. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute the solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

*Note: You could use dried peaches or pears instead of apricots.

**Note: For extra-hot, increase habañeros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.

Author’s note: I got eleven 4-oz. jars from this recipe.