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Ingredients
- 1 (18-ounce) jar 1 (18-ounce) jar apple jelly
- 1 1 fresh jalapeño, seeded and minced
- 1/2 cup 1/2 cup chopped red bell pepper
- 3 tablespoons 3 tablespoons apple cider vinegar
- 1/4 teaspoon 1/4 teaspoon crushed red pepper
- 1/2 cup 1/2 cup honey
Preparation
Step 1
In a medium saucepan, combine all ingredients. Bring to a boil over medium-high heat; cook, stirring occasionally, 5 minutes. Let cool completely. Divide among sealable containers; refrigerate until jelly sets up, 8 to 12 hours. Refrigerate up to 2 weeks.