Process apricots, bell pepper, and chile peppers with 1 3/4 cups of vinegar in a blender or food processor until finely ground. Pour mixture into a large saucepan along with the water and remaining (3/4 cup) vinegar. Stir in pectin, bring to full boil while stirring. Add sugar, and return to boil still stirring. Boil for 1 minute.

Remove from heat and skim off foam. Ladle hot jelly into hot sterilized jars, leaving 1/2-inch head space. Wipe jar rims and threads clean, top with hot lids and screw bands on firmly. Process in boiling water bath for 5 minutes.

This recipe yields about 6 half-pints.