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Apricot Pepper Jelly

Source of Recipe

Aunt Saunny

1 cup red or green bell pepper (or some of both), cut in pieces
2 cups cider vinegar
1/3 cup canned jalapeno pepper, drained, stem and seeds removed, cut up
6 oz dried apricot halves, chopped
6 cups sugar
3 oz liquid pectin

Combine peppers (bell and jalepeno), vinegar, and apricots in blender. Pulse till small pieces remain. Combine with sugar and bring to boil. Boil 5 minutes stirring. Add pectin, return to boil, boil one minute. Put in hot, sterile jars and process in boiling water bath 15 minutes.
5 or 6 - 8 oz jars. Great with cream cheese and crackers or as a glaze on pork or chicken.