Apricot Jalapeno Jam

This apricot jalapeno jam recipe is all over the internet and for good reason.  It is really delicious.  Really the best tasting hot pepper jam I have ever had. It is akin to sweet chili sauce with less spice.  You can easily turn it into sweet chili sauce by adding garlic, ginger...  And as a bonus it is a really quick jam to make.

Apricot and Jalapeno Jam

6 cups sugar
1/4 cup red jalapeno
1 red bell pepper
1 1/2 cups dried apricots, chopped
2 cups cider vinegar
3 ounces liquid pectin

In a blender combine vinegar, jalapenos and red bell pepper.  Blend until peppers are chopped up.  Hand chop the apricots (if you put them into a blender they would just turn into paste.)  Combine all the ingredients, except the pectin in a large pot.  Bring to a boil.  Stir the mixture.  It should be at a boil that can not be stirred down for five minutes.  Remove from heat, let sit two minutes.  Add pectin and stir.  Pour into sterilized canning jars and seal.  Process in a hot water bath for 10 to 15 minutes depending on your altitude.

*Have your pot that you will process the jars in ready with hot water.  Your jars will be hot so you want your canner to be hot too.

**Also, people have suggested putting in a couple drops of food coloring.  I wouldn't- its just beautiful without it.