Cut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.
Bring the vinegar and sugar to a boil; add the pepper and food coloring and bring to a boil for two minutes. Add the Certo? and bring to a boil again. Strain through a dampened cheesecloth, pour into jars and seal.
Makes about 24 ounces.
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