Sarita's Jalapeno Apricot jelly
1/2 c fresh jalapeno peppers seeded and chopped
1 lg sweet red bell pepper stemmed, seeded, and chopped
2 cups apple cider vinegar
1 1/2 c dried chopped apricots
6 c sugar
1 (3 oz) pk liquid pectin
Put all ingredients except liquid pectin in a large saucepan (at least 6 qts) and bring to a rapid boil. Boil for 5 minutes, stirring. Remove from heat and skim off the foam that forms. Allow mixture to cool for 2 minutes, then stir in pectin. Pour into sterilized jars, seal, and water bath 10 minutes. Remove from water bath and set on cloth. Turn jars over every 5-10 min to keep fruit and veggies from floating to the top.
A simple crowd pleaser. A sweet and sour with a touch of heat...wonderful!
When I serve this, people keep coming back for more. This is great served over or beside cream cheese and Ritz crackers. It's also great to be served as a dipping for chicken tenders.