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.