Quick Jalapeño Pepper Jelly

Serve as an easy appetizer with cream cheese and crackers.

Yield:

4 1/2 cups

Recipe from


Ingredients

4 (16-ounce) jars lime marmalade or apple jelly
6 to 8 jalapeño peppers, minced
1/4 cup apple cider vinegar

Preparation

Combine all ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat, and cool. Store in refrigerator up to 2 weeks.

Note:

November 1996