Super Easy Jalapeno Jelly

Jalapeno Jelly

14-18 oz. jarred apple, apricot, or peach jelly

2-4 fresh jalapenos, or 4 oz. can jalapenos, finely minced

Place jelly and peppers in a saucepan and bring to a boil, stirring frequently. Cook for 2-3 minutes. Pour jelly back into jelly jar and store in the fridge (or use steril jar and go through canning process).

For a spicy-sweet and rich appetizer, let an 8 oz. block of cream cheese soften, pour this jelly over, and serve with crackers.

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