Recipe: Apricot Jalapeno Jelly

APRICOT JALAPENO JELLY

1/2 cup jalapeno peppers, stems and seeds removed
1 large red bell pepper, stem and seeds removed
2 cups cider vinegar
6 cups sugar
1 1/2 cups dried apricots, chopped
3 oz liquid pectin
4 drops red food color

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

Combine sugar, apricots, 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 cool. Store in refrigerator. (I processed in a boiling water bath for 10 minutes.)

Yield: 3 pints (I got 7 half pint containers.)