Categories: appetizer

Ingredients

• 18 ounce jar apple jelly
• 1/2 red pepper sliced
• 1-2 heaping tablespoons chopped jalapeno peppers, RS used jarred, gasp!
• 1 drop red food color, optional but nice

Directions

1. Place all ingredients in a medium sized pot and over medium heat bring to a simmer. Once it begins to simmer set your kitchen timer for ten minutes, allow to simmer for 10 minutes, then remove from heat, using tongs pull out the red pepper strips and pour jelly back into apple jelly jar. Place lid back on and refrigerate. Once cool, pour over cream cheese or use it as a dip for tortilla chips.

2. Note- Do not simmer longer than 10 minutes or you will have a jar of solid goo, yes, you can trust me on this one. The jar of hot jelly may seal, but because you are NOT using a sterile jar, this is NOT canning! You must refrigerate jelly and use within 10 days. If you want to can this, then you will have to use a sterile jar and lid.

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