1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Certo liquid pectin
Cut apricots into 1/8 inch slices.
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 1/4 inch dice.
Measure each ingredient; add to apricots.
Stir in sugar.
Over high heat, bring to a full roiling boil.
Stirring constantly, boil hard 1 minute.
Remove from heat.
Immediately stir in pectin, mixing well.
Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim.
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 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.