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Apricot Pepper Jelly
1 cup red or green bell pepper strips
2 cups cider vinegar
1/3 cup canned whole jalapeņo peppers -- drained, rinsed, stems and seeds removed
6 ounces dried apricot halves -- slivered
6 cups sugar
3 ounces liquid pectin
Note: 1/4 cup chopped fresh jalapeņo peppers may be substituted for the canned.
Combine pepper strips, vinegar, and jalapeņo peppers in a blender or food processor. Pulse until small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to boil. Boil and stir 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes; stir in pectin.
Pour into sterilized jars; seal at once. If desired, process in boiling water bath 15 minutes.
This recipe yields 6 1/2 cups.
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