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Pickling & Jelly
Jelly2

James's Apricot Jalapeno Jelly

1/2 c Jalapeno peppers, stems & seeds removed
1 lg Red bell pepper, stem & seeds removed
2 c Cider vinegar
1 And 1/2 cups dried apricots, chopped
6 c Sugar
3 oz Liquid pectin
4 Drops red food color
Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)
Yield: 3 pints (I got 7 half pint containers.)