Apricot Sauce (for meats)

A sweet and sour sauce to serve with rice over chicken tenders, popcorn chicken, or meatballs

Makes approximately six pints

10 cups fresh apricots, pitted and sliced or diced
¼ cup lemon juice
Juice of 1 lime (approx 1/8 cup)
½ can pineapple tidbits, or hand-sliced chunks
2 jalapeno peppers, seeded and finely chopped
1 large green pepper, seeded and diced
1 large onion, or 2 small to medium, diced or quartered and sliced
2 large, or 3 small, Roma tomatoes, diced
5 - 7 cloves garlic, finely chopped
1 tbl chopped cilantro
1 tsp cumin
1 box regular pectin
1 cup brown sugar
4 to 5 cups granulated sugar (according to taste)
1 heaping tsp butter

(Note: Eliminate, increase, or decrease ingredients to suit your personal taste.)

Prepare canning jars.

No need to remove the tender skins of the apricots; pit and slice or dice.  Stir lemon and lime juices into the fruits to preserve color while you prepare the vegetables.  Place in stainless or enamel pot.

Add pineapple, jalapenos, green peppers, onions, tomatoes, garlic, cilantro, and cumin.  Stir 1/4 cup granulated sugar into pectin, then add the pectin mixture to the pot.  Stir well.  Cook over medium-high heat to boiling, stirring frequently to avoid scorching.

Add remainder of sugars, granulated and brown, and butter.  Bring to a boil, stirring constantly.  Boil for 3 minutes, continuing to stir.  Remove from range top.

Ladle into jars, cap, and process in boiling water bath for 10 minutes.
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