1. Combine pepper strips, vinegar and jalapeno peppers in an electric blender.
  2. Process stop-and-go fashion until somewhat ground, but small chunks remain.
  3. Combine with apricot strips and sugar in saucepan; bring to a boil.
  4. Boil 5 minutes.
  5. Remove from heat; skim off any foam.
  6. Cool 2 minutes, then mix pectin and food color.
  7. Pour into sterilized jars and fasten lids.
  8. Process in boiling water bath for 15 minutes if desired.
  9. Cool.

Notes Edit

  1. Substitute ⅓ cup drained canned or bottled jalapeno peppers if fresh are unavailable.
  2. 1 to 1¼ cups dried apricot halves is a 6 oz bag.
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