1 C. red or green bell peppers, cut into strips

2 C. cider vinegar

1/3 C. jalapeño peppers, remove stems & seeds

1 to 1 1/4 C. dried apricot halves, finely slivered

6 C. sugar

3 oz. pouch liquid pectin

5 drops food color, same color as pepper

 

Combine pepper strips, vinegar and jalapeño peppers in an electric blender.  Process stop-and-go fashion until somewhat ground, but small chunks remain.  Combine with apricot strips and sugar in saucepan; bring to a boil.  Boil 5 minutes.  Remove from heat; skim off any foam.  Cool 2 minutes, then mix pectin and food color.  Pour into sterilized jars and fasten lids.  Process in boiling water bath for 15 minutes if desired.  Cool. This gourmet jelly is superb with cream cheese and crackers and is a zippy complement to roasts.