Combine pepper strips, vinegar and jalapeno peppers in electric blender. Process "stop and go" fashion until small chunks remain. Combine with apricot strips and sugar in saucepan, bring to a boil. Boil 5 minutes. Remove from heat and skim off any foam. Cool 2 minutes, and then stir in pectin. Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes. Cool.
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