Fast and Easy Jalapeño Jelly
gluten free / vegan
I don't can stuff! After all those times I watched Mama can figs, pears, you name it; made me think twice. She actually seemed to have fun, even in the summer heat. I haven't decided if canning is fun. So use this jelly immediately or within a week and keep refrigerated.
Ingredients
1 (16 oz) jar of apple jelly
2 jalapeño or other hot peppers, seeded and minced
1 & 1/2 tbsp apple cider vinegar
Steps
1 (16 oz) jar of apple jelly
2 jalapeño or other hot peppers, seeded and minced
1 & 1/2 tbsp apple cider vinegar
Steps
- Bring ingredients to a boil in a saucepan.
- Reduce heat and simmer for about 5 minutes, stirring occasionally.
- Remove from heat and cool to room temperature.
- Makes about 1 & 1/4 cups. Serve with crackers.