2 cups red or green bell pepper strips
2 cups cider vinegar
¼ cup (or to taste) chopped fresh jalapeno peppers
1 cup dried apricot halves, slivered
6 cups sugar
3 oz. liquid pectin
Combine pepper strips, vinegar and jalapeno peppers in a blender or food processor. Pulse until small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to a boil. Boil and stir 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes; stir in pectin. Pour into sterilized jars; seal at once. Place in metal rack of a metal canner and cover with 1 to 2 inches of hot water. Bring water to a boil, cover with lid and process in boiling water bath for 15 minutes. Place a cloth on the counter and use jar lifter to remove hot jars to cloth. Cool for 12 to 24 hours. Makes 6 half-pint jars. Store in a cool, dry place. Refrigerate after opening jars for use.
