Quick Jalapeño Pepper Jelly

Serve as an easy appetizer with cream cheese and crackers.


4 1/2 cups

Recipe from

Southern Living


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


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.

November 1996
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