Apricot Pepper Jelly

Ingredients

 * 1 cup red or Green Bell Pepper
 * 2 cup Cider Vinegar
 * 1/3 cup Jalapeno Pepper
 * 1 1/4 cup dried Apricot halves
 * 6 cup Sugar
 * 3 oz pouch liquid Pectin
 * 5 drop Food Color

Directions
Combine Pepper Strips, Vinegar and Jalapeno 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. Note: 1 to 1-¼ cup dried Apricot halves is a 6 oz. bag. Substitute 1/3 cup drained canned or bottled Jalapeno Peppers if fresh are unavailable.