2 (12 oz.) jars apple jelly
1 oz. jalapeno peppers, drained and chopped
2 tbsp. cider vinegar

Heat jelly in small saucepan. Add peppers and vinegar; simmer 5 minutes. Refrigerate for 1 hour, then stir to mix peppers. Best if made 2 weeks ahead. Keeps 3 months. Makes 3 (6 oz.) jars. Good with cream cheese on crackers.