Quick Jalapeño Pepper Jelly
Serve as an easy appetizer with cream cheese and crackers.
Yield: 4 1/2 cups
- 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.
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