Apricot Jalapeno Jelly - cooking recipe

Ingredients

1/2 cup fresh jalapeno pepper, stemmed, seeded, and cut up
1 large red bell pepper, stemmed, seeded and cut up
2 cups apple cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
1 (3 ounce) package liquid pectin

Preparation

Place the jalapenos, pepper and vinegar in a blender (or food processor).
Pulse until small chunks remain.
Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
Bring to a boil; boil rapidly for 5 minutes.
Remove from the heat; skim off any foam that forms.
Allow mixture to cool for 2 minutes.
Mix in the pectin.
Pour into sterilized jars, seal and cool.
(At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
* Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!