Apricot-Red Pepper Jelly

In a blender or food processor, whirl apricots, bell pepper, chilies, and 1-3/4 cups of the vinegar until fruit and vegetables are finely ground. Pour into a heavy-bottomed 8-10 quart pan.

Rinse blender with the 1-1/2 cups water and remaining 3/4 cup vinegar; pour into pan. Stir in pectin; bring to a full rolling boil over high heat, stirring constantly.

Quickly add sugar, still stirring. Return to a full rolling boil; boil, stirring for 1 minute (if using 2 oz. box of pectin boil for 2 minutes. Remove from heat and skim off any foam.

Ladle hot jelly into hot sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean, top with hot lids, then firmly screw on bands. Process in boiling water bath for 5 minutes.

Or omit processing and ladle jelly into freezer jars or containers leaving 1/2-inch headspace; cover. Let stand 12-24 hours at room temperature; freeze or refrigerate.