This recipe originally came from Zoria Farms (but the link no longer works). Here is the original recipe.
Makes: About 6 1/2 (1-cup) jars or 128 servings, 1 Tbsp. each
1 cup red or green bell pepper strips (about 1 med. pepper)
2 cups cider vinegar
1/3 cup drained canned (or bottled) whole jalapeno peppers, rinsed; stems and seeds removed* (*If available, use 1/3 cup fresh jalapeno peppers instead of the bottled ones.)
1 to 1 1/4 cups dried apricot halves, finely slivered (6 oz. bag)
6 cups sugar
1 pouch (3 oz) liquid pectin
5 drops red or green food color (depends on type of bell pepper used)
Combine pepper strips, vinegar and jalapeno peppers in an electric blender. Processes in a stop-and-go fashion until somewhat ground but small chunks remain. Combine with apricot strips and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool for 2 minutes, then mix pectin and food color. Pour into sterilized jars and fasten lids. Process jars in a boiling water bath for 15 minutes. Cool.
My version
1 large red (or green) pepper (about 1 cup)
3 red (or green) jalapeno peppers, some seeds removed
6 oz dried apricots
2 c cider vinegar
6 c sugar
1 pouch liquid pectin
Chop peppers and apricots in blender with the vinegar. Chop apricots finely. Add sugar and mixed. Boil for 5 minutes. Add pectin. Boil 1 minute. Can. Process for 15 minutes.
Notes: This recipe usually sets. No point buying expensive whole or half apricots since they will be ground up.
