Sweet and spicy jelly perfect for covering cream cheese. During pepper season, I try to use up a lot of peppers in jellies. Some jellies will be spicier than others, substituting banana peppers for jalapenos or habaneros. While also mixing up some colors with onions and bell peppers. Use what you like or have on hand but stay consistent to the amount of pepper, onion and fruit quantities to have the right balance or acid in the jellies. This recipe is for apricot pepper jelly using banana peppers, red onion and green bell peppers. Cut dried apricots into small 1/4th inch size pieces. You can either use pre-dried apricots or…