Cut open your peppers & remove seeds. Place in food processor & pulse until they are minced & nearly a paste. It's okay to have some larger pieces left.
Transfer to medium saucepan & add cider vinegar & sugar.
Cook on med-high until it comes to a rolling boil.
Remove from heat & add in your pectin & food coloring. Stir to combine well.
At this point you can transfer to your prepared jars & either freeze or go through the canning process to seal - boiling for 15 minutes before removing.
This makes about 20 ounces. I made a batch for each color because I couldn't resist.