Be sure to use gloves when handling the peppers and wash your hands and surfaces very well afterwards to avoid getting the oils on your skin.
350 g apricot puree
180 g (about 6) jalapeno puree
1 cup cider vinegar, divided
1 1/2 tsp lemon juice
600 g (3 cups) sugar
1 red chili, diced finely
1 jalapeno, diced finely
1 pouch liquid pectin
Puree pitted (not peeled) apricots with 1/2 cup of cider vinegar. Place in a medium sized pot. Puree seeded and veined jalapenos with another 1/2 cup cider vinegar. Add to the pot. (You could puree all at once, but my big food processor bowl is broken.) You could also use a blender to puree the mix.
To the sauce pot add the lemon juice and sugar. Bring to a boil over medium-high heat and stirring often let boil for 10 minutes. Remove from heat and add the liquid pectin. Stir it in well and add the two diced peppers. Stir for five minutes off the heat to let the mixture cool so the peppers don't float to the top.
Ladle the jelly into jars, I used 125 mL for their-eat in one sitting-use, so I don't have half open jars in my fridge all the time. Clean the rims and add the lids. Process in a water bath for 10 minutes. I finished with 7 jars and some in a container we didn't seal.