1/2 c. fresh jalapeno peppers, stemmed and seeded

1 lg. red bell pepper, stemmed, seeded and cut into chunks

1 1/2 c. dried apricots chopped

6 c. sugar

1 (3 oz) pkg liquid pectin

2 c. apple cider vinegar

Put jalapenos, bell pepper and vinegar in a blender or food processor.  Puree or pulse until coarsely ground with small chunks remaining.  Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan (6 quarts).  Bring to a boil; boil rapidly for 5 minutes, remove from heat; skim off any foam. Allow to cool 2 minutes.  Mix in pectin.  Pour into sterilized jars, seal and cool.  Process in 10 minute water bath.  Makes about 7 half pints or twice as many of the very tiny jars.