Apricot Jalapeno Jelly - cooking recipe

Ingredients

1 c. red or green bell pepper strips (1 medium)
1/3 c. fresh jalapeno pepper (or canned)
1 1/4 c. dried apricot (6 oz.), finely slivered
2 c. cider vinegar or 1/2 white and 1/2 cider
6 c. sugar
3 oz. liquid pectin
5 drops red or green food color

Preparation

Drain and
rinse
jalapeno
peppers.
Remove
stems and seeds. Combine pepper strips, vinegar and jalapeno peppers in blender. Process
until
small
chunks.
Combine with apricot and sugar in saucepan.
Bring to a boil for 5 minutes.
Remove from heat and skim foam.\tCool 2 minutes.