I consider Shirley's H&D pepper onion relish recipe such a success that I wonder if you cook this one down in the same manner instead of adding the pectin.

Apricot Red Pepper Relish

From small batch preserving

1 1/2 cups cider vinegar

1 cup diced sweet red pepper

1/4 cup drained pickled jalapeno peppers (substitute fresh?)

1 1/4 cups chopped dried apricot halves

3 1/2 cups granulated sugar

1 pouch liquid pectin

(I would add 1/4 cup red onion - that would still give a 1:1 ratio of low acid veggies to vinegar. That should still be well within the safety range considering the surejell pepper jelly recipe has 4:1 ratio.)

I think the salting/getting rid of some liquid step would be necessary. I like the thick syrupy texture of the other relish. Thoughts anyone?