Apricot-Jalapeño Jelly

Recipe Ingredients

1/2 cup	118ml	Jalapeño peppers - stemmed, seeded
1 cup	237ml	Red bell pepper - stemmed, seeded (large)
2 cups	474ml	Cider vinegar
1 1/2 cups	219g / 7.7oz	Dried apricots - chopped
6 cups	1188g / 41oz	Sugar
3 oz	85g	Liquid pectin
4 splash		Red food color - (optional)

Recipe Instructions

Put jalapeños, bell pepper, and vinegar in blender. Puree until coarsely ground and small chunks remain.  Combine apricots, sugar, and jalapeño/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.

Source:
"Morten's Recipe Collection at http://sunsite.auc.dk/recipes"

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