1/3 cup finely diced dried apricots
3/4 cup white vinegar
1/4 cup finely chopped red onion
1/4 cup finely chopped seeded red bell pepper
1/4 cup finely chopped, seeded habeneros peppers
3 cups sugar
3 oz package liquid pectin.
This beautiful jam comes from the Ball Blue Book. It is fab spooned over a block of cream cheese, or to use over roasted meats for a sweet, spicy kick.

In a large deep, heavy, stainless steel pot combnine arpicots and vinegar, cover and let stand at room temp for 4 hours over night.
Prepare canner, jars and lids.
Add red onion, red peppers and habenero peppers to apricots.
Stir in sugar.
Over high heat, strirring constantly, bring to a full roling boil that cannot be stirred down.
Stir in pectin, boil hard for 1 minute, stirring constantly.
Remove from heat and skim of foam.
Pour hot jam into jars, leaving 1/4 inch head space.
Wipe rims, center lids on jars, screw tops on til you are met with resistance, then to finger tip tight.
Place jars in canner , making sure there is water covering the jars, and process in water bath for 10 minutes.

I make this every year for a quick appetizer and also for putting over roasted meats for a unbelieveable glaze.
The jam is beautiful and is sweet and spicey.