2 (12 oz.) jars apple jelly
2 tbsp. minced red bell pepper
2 tbsp. minced jalapeno pepper
4 tsp. cider vinegar

Stir jelly in a small saucepan over medium-low heat until melted and smooth. Stir in peppers and vinegar. Pour into 3 hot, clean, 6 oz. jars, dividing peppers equally among them. Stir to distribute peppers evenly. Cover loosely and refrigerate. When cold, tighten lids. Makes 2 1/3 cups.