Put jalapenos, bell pepper and vinegar in blender. Puree until coarsely ground and small chunks
remain. Combine apricots, sugar and jalapeno mixture in large saucepan. Bring to a boil. Boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Mix in pectin (and food coloring if desired). Pour into sterilized jars, seal, and process in a boiling water bath for 10 minutes.
Yield: 3 pints
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