Apricot Pepper Jelly

1 cup red or green bell pepper strips
2 cups cider vinegar
1/3 cup canned whole jalapeno peppers, drained, rinsed, stems, seeds removed *
6 ounces dried apricot halves, slivered
6 cups sugar
3 ounces 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 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. If desired,
process in boiling water bath 15 minutes.

Makes 6 1/2 cups; 49 calories per tablespoon.

*1/4 cup chopped fresh jalapeno peppers may be substituted for the canned.
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Preserves