This is not exactly the same as you mentioned, but it is very good. There are several hot pepper jelly recipes available. You can always add a little dried garlic if you want the garlic flavor,too. Adding extra amounts of vegetables to a recipe will change the acid level and can make it unsafe to can, that is why I recommend the dry garlic. It will be ok to add. I use this recipe and enjoy it over cream cheese. There is also a cranberry jalapeno jelly recipe, and I think an apricot jalapeno one.

SURE.JELL® Hot Pepper Jelly
Makes: About 6 (1-cup) jars or 80 servings, 1 Tbsp. each

2 medium red peppers, seeded, finely chopped (about 1-1/2 cups)
2 medium green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl (See tip below.)

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Handling Jalapeno Peppers
For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.