Recipe: apricot jalapeno jelly

APRICOT JALAPENO JELLY

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

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

Combine apricots, sugar, and jalapeno-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. (I processed in a boiling water bath for 10 minutes.)

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