Apricot Red Pepper Jelly

• 1 (6 ounce) package dried apricots, chopped (about 1 1/4 cups)
• 3/4 cup chopped red bell pepper
• 1/4 cup seeded chopped jalapeno chile
• 2 1/2 cups cider vinegar
• 1 1/2 cups water
• 1 (1 3/4 ounce) box powdered pectin
• 6 cups sugar

1. In a blender or food processor, chop apricots, peppers, and 1 3/4 cups of the vinegar until fruit and vegetables are finely ground. Pour into a heavy bottomed 8 to 10 quart pan.
2. Rinse food processor / blender with the 1 1/2 cups water and remaining 3/4 cup vinegar, pour into pan. Stir in pectin, bring to a full rolling boil over high heat, stirring constantly.
3. Quickly add sugar, still stirring. Return to a full rolling boil, then boil, stirring for 1 minute. (If using a 2 oz box of pectin, boil for 2 minutes.).
4. Remove from heat and skim off any foam. Ladle hot jelly into prepared half pint jars, leaving a 1/4 inch headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
5. Or omit processing and ladle jelly into freezer jars or freezer containers, leaving 1/2 inch headspace, apply lids. Let stand for 12 to 24 hours at room temperature, freeze or refrigerate.

red bell pepper, jalapeno chile, cider vinegar, water, sugar

Taken from www.food.com/recipe/apricot-red-pepper-jelly-439857 (may not work)