Apricot Jalapeno Jelly

• 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

1. Place the jalapenos, pepper and vinegar in a blender (or food processor).
2. Pulse until small chunks remain.
3. Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
4. Bring to a boil; boil rapidly for 5 minutes.
5. Remove from the heat; skim off any foam that forms.
6. Allow mixture to cool for 2 minutes.
7. Mix in the pectin.
8. Pour into sterilized jars, seal and cool.
9. (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).
10. * 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!

fresh jalapeno pepper, red bell pepper, apple cider vinegar, dried apricots, granulated sugar

Taken from www.food.com/recipe/apricot-jalapeno-jelly-303616 (may not work)