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Ingredients
  • ⅓ cup Finely Sliced Dried Apricot
  • ¾ cup White Vinegar
  • ¼ cup Finely Diced Red Onion
  • ¼ cup Finely Diced Red Pepper
  • ¼ cup Finely Diced Habanero Pepper , with seeds or finely diced jalapeno, and scotch bonnet peppers combined
  • 3 cups White Sugar
  • 1 (3 Ounce) Envelope Bernardin Liquid Pectin
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