3 - 4Tablespoonsjalapeno pepper, diced in 1/4 inch dice (seeds removed)
2cupswhite sugar
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Instructions
Place diced apricots in a small bowl and add the white vinegar. Stir and push the apricot pieces down so that they are covered by the vinegar. Cover the bowl with plastic wrap and let stand at room temperature for 4 hours, stirring a couple of times.
Near the end of your 4 hours, dice up your onion and peppers.
Add the soaked apricots and any remaining vinegar into a medium saucepan. Add your diced red onion, red pepper and jalapeno pepper into the saucepan and then the 2 cups of sugar. Stir to combine.
Over medium heat, stir the mixture until it becomes very liquid and the sugar has dissolved. Once the sugar has dissolved, increase the heat to medium-high and attach a thermometer. Cook the mixture until it reaches at least 222° F. on your thermometer then remove from heat and carefully pour into a jar and place lid on it. (If you don't have a thermometer, you'll want to allow it to cook at a full, rolling boil for about about 1 minute. A full, rolling boil is a vigorous boil - one that can't be stirred down). Allow to cool at room temperature, stirring or flipping the jar over every 10 minutes or so, to distribute the solids. Once cooled, refrigerate. (If giving as gifts, be sure to label or tell the recipient to refrigerate).