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Apricot-jalapeno Jelly

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      Title: APRICOT-JALAPENO JELLY
 Categories: Desserts, Spices, Jams
      Yield: 6 Servings
 
    1/2 c  Jalapeno peppers, stems &
           -seeds removed
      1 lg Red bell pepper, stem &
           -seeds removed
      2 c  Cider vinegar
      1    And 1/2 cups dried apricots,
           -chopped
      6 c  Sugar
      3 oz Liquid pectin
      4    Drops red food color
 
  Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely
  ground and small chunks remain.
  
  Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large
  saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat;
  skim off any foam that forms.
  
  Allow mixture to cool for 2 minutes.  Then mix in pectin (and food
  coloring if you're going to use it).
  
  Pour into sterilized jars, seal, and cool.  (I processed in a boiling
  water bath for 10 minutes.)
  
  Yield:  3 pints (I got 7 half pint containers.)
  
  From "Chile Pepper:  The Magazine of Spicy Foods" May/June 1990. Vol.
  IV, No. 3, pp. 30-31.  In "Fiery Fruits" article by Nancy Gerlach.
  
  Gerlach also wrote:  "This recipe calls for apricots but peaches,
  nectarines, and pears work equally well. Any fresh green chile can
  also be substituted, depending on your heat preference. Serranos will
  make it hotter; roasted, peeled New Mexican chiles will tame it down."
 
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