Apricot Pepper Jelly
1 cup red or green bell pepper strips (about 1 med. pepper)
2 cups cider vinegar
1/3 cup drained canned (or bottled) whole jalapeno peppers, rinsed,
stems and seeds removed*
1 to 1 1/4 cups dried apricot halves, finely slivered (6 oz. bag)
6 cups sugar
1 pouch (3 oz) liquid pectin
5 drops red or green food color (depends on type of bell pepper used)
Combine pepper strips, vinegar and jalapeno peppers in an electric
blender. Process stop-and-go fashion until somewhat ground, but small
chunks remain. Combine with apricot strips and sugar in saucepan; bring
to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool 2
minutes, then mix pectin and food color. Pour into sterilized jars and
fasten lids. Process in boiling water bath for 15 minutes if desired.
Cool.
*If available, use 1/3 cup fresh jalapeno peppers instead of the
bottled ones.
Makes 6 1/2 cups.
Source: <http://www.zoria.com/recipe3.htm#recipeM>
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