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. Bring ingredients to a boil in a saucepan.
  2. Reduce heat and simmer for about 5 minutes, stirring occasionally.
  3. Remove from heat and cool to room temperature.
  4. Makes about 1 & 1/4 cups.  Serve with crackers.
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