Jalapeño Jelly

Jalapeño Jelly

Ingredients:
1 cup red wine vinegar
1 cup water
1 cup granulated sugar
2 green jalapeño peppers, seeded and minced
1 small red bell pepper, minced
1 package liquid pectin

Directions:
Place all ingredients, except pectin, in a saucepan and bring to a boil. Add the pectin and bring to a
boil again. Remove from heat and cool.
The Jalapeño Jelly can be stored in an airtight container in the refrigerator for 7 to 14 days.
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