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.
Makes 6 1/2 cups; 49 calories per tablespoon.
*1/4 cup chopped fresh jalapeno peppers may be substituted.
Tzigane <tzi1@slosh.com>