Instructions: Note: 1/4 cup chopped fresh jalapeno peppers may be substituted for the canned.

Combine pepper strips, vinegar, and jalapeno peppers in a blender or food processor. Pulse until small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to boil. Boil and stir 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes; stir in pectin.

Pour into sterilized jars; seal at once. If desired, process in boiling water bath 15 minutes.

This recipe yields 6 1/2 cups.

Yield: 6 1/2 cups

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