Instructions: Preheat oven to 325 degrees. Grease two 3-cup heat-safe bowls. Line bottom and side with foil; grease foil.

In large bowl, combine walnuts, figs, apricots, chocolate chips and 1/4 cup flour to mix well.

In small bowl, with mixer at low speed, beat sugar, eggs and butter until well blended. Add jelly, remaining ingredients and 1 1/4 cups flour. Beat at low speed until blended. Toss mixture with dried fruit in large bowl. Spoon into prepared bowls. Cover bowls with greased foil. Bake 40 minutes; uncover and bake 40 minutes longer or until toothpick inserted in center comes out clean. Remove to wire racks to cool.

If desired, brush cooled fruitcakes with 1 tablespoon melted apple jelly and sprinkle each with 2 tablespoons finely-chopped dried apricots. Store in cool place up to 3 weeks.

This recipe yields 2 small fruitcakes.

Comments: One-third cup McIlhenny Farms Pepper Jelly may be substituted for the apple jelly omitting Tabasco pepper sauce.

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