Ingredients:

1/2 cup Jalapeno peppers, stems & seeds removed
1 large Red bell pepper, stem & seeds removed
2 cups Cider vinegar
1 1/2 cup Dried apricots, chopped
6 cups Sugar
3 ounces Liquid pectin
4 drops red food color

Directions:

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.