Put jalapeñnos, bell pepper, and vinegar in blender. Puree until coarsely ground and small chunks remain.

Combine apricots, sugar, and jalapeno-pepper-vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).

Pour into sterilized jars, seal, and processed in a boiling water bath for 10 minutes.

This recipe yields about 7 half-pint containers.