1 cup chopped seeded hot peppers (red or green) 1 cup sugar pinch of salt juice of 1 lemon 16 oz. jar of apple jelly
Put peppers, sugar, salt, lemon juice into a saucepan, simmer for 10 minutes. Stir in apple jelly until melted and well blended. Pour into hot jars, cool, refrigerate. Serve on crackers with cream cheese.