This zesty jalapeno jelly adds a little flair to cheese trays.
In a food processor, finely chop peppers. Put in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.
Add jelly pouch and boil 1 more minute.
Fill canning jars. Water bath for 10 minutes (wait a day or so before serving so the jelly has a chance to 'gel').
Serve with crackers and cream cheese. Also use as a dipping sauce for steak or chicken.
Serving Size 6 Jars