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Apricot Jalapeno Jelly

1/2 cup stemmed seeded jalapeņo peppers
1 large red bell pepper -- stemmed, seeded
2 cups cider vinegar
1 1/2 cups chopped dried apricots
6 cups sugar
3 ounces liquid pectin
4 drops red food color


Put jalapeņnos, bell pepper, and vinegar in blender. Puree until coarsely ground and small chunks remain.

Combine apricots, sugar, and 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 processed in a boiling water bath for 10 minutes.

This recipe yields about 7 half-pint containers.


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