~1 lb jalapeno peppers (2 cups finely chopped)
~2lbs apricots (3 cups coarsely chopped)
1 c. apple cider vinegar (I usually do almost a cup with >1/4 c. lemon juice)
Pectin (MCP-7 cups sugar)
Sugar (as called for the apricot recipe for the pectin you use.)

Chop apricots and peppers to the correct consistency, pepper will be quite fine. Then prepare as directed on pectin package.