Easy Hot Pepper Jelly
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Appears in Cook's Country April/May 2012
Sure, you can buy it. But where's the fun in that?
WHY THIS RECIPE WORKS
Most jelly recipes are finicky and time sensitive in an effort to achieve the proper set texture. This recipe takes a shortcut. We use 1 pound of red jalapeño chiles (no bell peppers here), and process them in a food processor with shredded...
