Thanks Tom!

what about cooking it? I've toyed with the idea of using x gum, but I was unsure when in the process to add it if the intention is to bottle and BWB it so it's shelf stable.

Judo,
If it was me, I'd complete the processing, straining, and cooking, then add the gun and process before bottling. I just do fridge sauces, so I really don't know.
Time for an experiment, IMHO...

The other day orange Habaneros were on sale in grocery store($7/lb). I bough about 1/2 lb of it, one large red bell pepper, one large orange bell. Plus I had some sweet small cascabell type in the frige. Also added about 3/4 of fresh pineapple.
I diced them all, plus thin sliced 2 small carrots. All went into a pot with about 1/2 cup water. Brought to boil, pressing down. Added cider until fully covered. I let it simmer for about 20-30 minutes. Then using a stick blender, blended it real good. Then sifted thru a steel rice colander . So got about one full cup of pulps out of it. Its got nice consistency ... bottled it.

I just had to taste it now. Excellent fruity flavor.

That sounds good. I like fruit with habs. That's why I use Goya Bitter Orange juice instead of vinegar. I like to roast instead of boil. Releases the sugars in onions, peppers, garlic,and carrots. A good slug of white pepper also rounds out the flavor in fruit/hab salsas.

Stupid me - just read this and realized I should have added peppers to some of the marmalade I made this morning.

Note to self - read forum then cook...