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Apricot-Jalapeņo Jelly

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

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

Combine apricots, sugar, and jalapeņo/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 process in a boiling water bath for 10 minutes.

This recipe yields 3 pints.

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