Patty's Apricot Jalapeno Jelly

1 Cup red or green bell pepper chunks (no more as it won't set properly.)
2 cups cider vinegar
1/3 cup canned or fresh jalapeños stemmed and seeded
1 1/4  cups dried apricots, finely slivered
6 cups sugar
3 oz liquid pectin


Puree the peppers, vinegar and jalapeño chilis in a blender or food processor.  Do not liquefy.  Combine the apricots, sugar and ground peppers in a pan and boil 5 min.  Remove from heat and skim off foam.  Cool 2 min.   Add pectin.  Pour into hot sterilized jars.  Makes 8 cups.

I mix with some soy sauce and use to marinate chicken or any meats.  Lovely and not too spicy at all!

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