Time: 20 minutes (approx)
Makes 1 jar
2 red peppers finely chopped
1 cup Apple Jelly
Saute the red peppers over medium heat in a small saucepan until tender. Add the apple jelly and simmer until the jelly has completely dissolved and the peppers are well incorporated. Pour into a warmed canning jar and chill for several hours on your kitchen counter, then refrigerate until ready to use. It will keep in your fridge for several weeks.
Note, the jelly will not completely solidify, if you prefer a more solid jelly, add 1 tsp unflavored gelatin to the mixture while it is simmering, until all the gelatin has dissolved.