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Apricot Jalapeno Preserves

1/2 cup jalapeno peppers, stems and seeds removed
1 large red bell pepper, stem and seeds removed
2 cups cider vinegar
1 1/2 cups dried apricots, chopped
6 cups granulated sugar
3 ounces liquid pectin
4 drops red food color (optional)

Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely ground and small chunks remain.

Combine apricots, sugar and jalapeno mixture in large saucepan. Bring to a boil. Boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes.

Mix in pectin (and food coloring if desired). Pour into sterilized jars, seal, and process in a boiling water bath for 10 minutes.

Yield: 3 pints


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