Apricot Jalapeno Jelly

I love the jalapeno-fruit recipes to have at home and to give as gifts. With a nice wheat cracker, a little cream cheese and dollop of the jelly you have a nice snack or appetizer. The 'heat' from the jalapenos depends on how many of the seeds you leave in the jelly. A friend likes this on hotcakes, and we also like the jelly on biscuits.Try this, it will surprise you!

• Ready In: 20 mins
• Yields: 7 half pints

Ingredients

• 1⁄2 cup  fresh jalapeno pepper, stemmed, seeded, and cut up
• 1  large red bell pepper, stemmed, seeded and cut up
• 2  cups apple cider vinegar
• 1 1⁄2 cups  dried apricots, chopped
• 6  cups granulated sugar
• 1 (3 ounce) package  liquid pectin

Directions

1. Place the jalapenos, pepper and vinegar in a blender (or food processor).
2. Pulse until small chunks remain.
3. Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
4. Bring to a boil; boil rapidly for 5 minutes.
5. Remove from the heat; skim off any foam that forms.
6. Allow mixture to cool for 2 minutes.
7. Mix in the pectin.
8. Pour into sterilized jars, seal and cool.
9. (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
10. * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!