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Apricot Pepper Jelly

    Ingredients:

      1 cup red or green bell peppers, cut into strips
      2 cups cider vinegar
      1/3 cup jalapeno peppers, remove stems & seeds
      1 to 1 1/4 cups dried apricot halves, finely slivered
      6 cups sugar
      3 ounces pouch liquid pectin
      5 drops food color, same color as pepper

      Note: 1 to 1-1/4 cup dried apricot halves is a 6 oz. bag. Substitute 1/3 cup drained  canned or bottled jalapeno peppers if fresh are unavailable.

    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.

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