Ingredients

The following ingredients have 48 Servings
  • 6 jalapeños (roughly chopped)
  • 1 bell pepper (roughly chopped)
  • 2 fresno chile peppers (optional)  (roughly chopped)
  • 1 green apple (cored and cut into chunks)
  • 1/2 cup vinegar
  • 1 cup sugar

Instruction

  • Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.
  • Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.
  • Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Then store in refrigerator for up to one month.